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/ *■ 

THE AMERICAN 

HOUSEHOLD ADVISER 


AN EVER READY GUIDE 

FOR THE 


imaged in &onx gtetinct gnrte. 

Part I.—medical department. 

Part II.—RECEIPT DEPARTMENT. 

Part III.—COOKERY DEPARTMENT. 
Part IV.—CARE OF FARM STOCK. 



COMPLETE IN ONE VOLUME. 


E. C. BRIDGMAN. 



NEW YORK AND CINCINNATI. 

1875. 












Entered According to Act of Congress, in the year 1875, by 
E. C. BRIDGMAN, 

in the Office of the Librarian of Congress, at Washington, D. C. 


THE 


FAMILY DOCTOR: 

CONTAINING 
A DESCRIPTION OF 

THE PRINCIPAL DISEASES 


ro WHICH MOST PERSONS IN THIS COUNTRY ARE LIABLT , 

TOGETHER WITH 

THEIR TREATMENT AND CURE, 

SIMPLIFIED SO THAT 

EVERY MAN CAN BE HIS OWN DOCTOR, 

TO WHICH IS APPENDED 

A DISPENSATORY 


op 

AMERICAN BOTANICAL MEDICINES. 


BY S. REMINGTON, M. D. 


NEW YORK: 

E. C. BRIDGMAN, 
5 BARCLAY STREET. 





e 


INDEX. 


Anatomy and Physiology.21 

Aphthae or Thrush.28 

Acidities.28 

Ague and Fever.48 

An Indian cure for Ague and Fever 48 

Another cure.49 

Asthma.78 

Bilious or Remittent Fever.49 

Bronchitis .84 

Ch olera Infantum.29 

Cutaneous Eruptions.30 

Convulsions _-...31 

Croup.34 

Chicken Pox.60 

Convulsions, or Fits .73 

Costiveness.75 

Colds and Coughs.80 

Consumption .80 

Colic. 82 

Cramp in the stomach.82 


Inward Fits. 3< 

Inflammation of the Trachea, Hives, 

Rattles or Croup.3 4 

Intermittent Fever, or Ague and 

Fever.38 

Inflammatory Fever.54 

Inflammation of the Brain...65 

Inflammation of the Eyes.72 

Itch or Psora.78 

* 

Jaundice.75 

lust of simples to be kept on hand 

for family use.19 

Lockjaw.74 

Liver Complaint.ft.77 

Miliary Fever.64 

Mumps.68 

Natural Figure.26 

On Fevers.36 


Diseases of Children.26 

Deformed Figure.26 

Diarrhoea of Children.30 

Dentition, or cutting Teeth.31 

Distortion of the Spine.32 

Dropsy on the Brain, or Hydroceph¬ 
alus .32 

Delirium Tremens.66 

Dyspepsia.76 

Diarrhoea.81 

Dysentery.83 

Dispensatory of American Botanical 
Remedies.85 

Erysipelas.70 

Earache._.71 

Four rules to be remembered.18 

Flour Albus, or Whites.100 

Falling down of the Fundament. ...30 

Galling and Excoriation.28 

Griping and Flatulency.29 

Healthy and proper Regimen for the 

Sick, &c. . .16 

How to Preserve your Teeth.25 

Hiccough.29 

Headache.72 

Heartburn.73 

Hydrophobia, or bite of mad dog . .74 

Introduction .3 

Want Nursing.26 


Plain Rules to be observed with re¬ 


gard to Regimen.13 

Prevention of Yellow Fever.54 

Quinsy.67 

“ Cause of George Washing¬ 
ton’s death...67 


Rheumatism.69 

Ring-Worm.80 

Substitute for the Bark of Quinine .46 

Small Pox.58 

Scarlet Fever.63 

Sore Eyes.72 

Salt Rheum.78 

Scald Head or Tinea Capitis.79 


The Pulse.1" 

The doses of medicine, how gradua 

ted as to age.19 

To measure medicine instead of 

weighing .19 

Table of medicines for Family use.20 

The sleep of Infants.27 

The Bodily Habits of the two sexes 

the same.27 

The Yellow Gum.28 

The Thrush.30 

The Rickets.31 

The Botanic Practice of Agues and 

Fevers .48 

The Botanic Practice of Treating 
Bilious or Remittent Fev^- .53 





















































































Xll 


i 


INDEX 


The yellow Fever.53 

Typhus or Nervous Fever..55 

The Measles.61. 

To distinguish Scarlet Fever from 
the Measles.61 


Turn of Life. 100 

Vomiting . 28 

Weak Eyes.71 

Worms.84 


INDEX TO DISPENSATORY. 


Angelica.85 

Alum Root.85 

Agrimony . 86 

Avens Root. 86 

Asarurn &c. 86 

Arrow-Root. 86 

American Gentian.91 

American Ipecac.93 

American Senna.95 

Black Alder.85 

Bearberry .87 

Beach Drops.87 

Blood Root . 88 

Blackberry . 88 

Burdock.89 

Broad Leaved Laurel .90 

Bittersweet.93 

Beth Root.96 

Blue Flag.96 

Butternut Tree.97 

Blue Cohosh.97 

Celandine.87 

Cinquefoil .87 

Crawley or Fever Root.87 

Comfrey .. 88 

Cicuta or Poison Hemlock.90 

Camomile.92 

Colt’s Foot.92 

Charcoal of wood.98 

Dandelion . 88 

Dwarf Elder.91 

Dogwood.91 

Deadly Nightshade.92 

Directions for collecting and preserv¬ 
ing vegetable roots. 99 

Elecoinpnne . 88 

Ergot or Smut Rye.98 

Five Fingers or Cinquefoil.87 

Fever-few .. 88 

Fox Glove.92 

Gravel Weed.95 

Ground Pine.97 

Horse Radish.95 

Hops.98 

Indian Tobacco .89 


King’s Evil Weed..96 

Lobelia Inflata. 89 

Ladies Slipper.96 

Lungwort.96 

Leaves and flowers.100 

Mallows.92 

Mustard.....92 

Mandrake .93 

Milkweed.97 

Meadow Safi'ron.99 

Oak Bark.92 

Oak of Jerusalem.95 

Pleurisy Root.90 

Poplar.94 

Poke weed.94 

Peach Tree.97 

Peppermint.98 

Prickly Ash.99 

Queen of the Meadow.90 

Rose Willow.91 

Rhubarb Root. 93 

River Willow.96 

Rattlesnake Plantain.96 

Roots . 99 

Sweet Flag. 90 

Sampson Snake Root.91 

Skunk Cabbage. .94 

Saniele, or Black Snake Root.94 

Slippery Elm. 94 

Summach. 94 

Sarsaparilla.96 

Sassafras.96 

Sweet Fern.98 

Seeds and Fruits ..100 

Thorn Apple.-. 86 

Thoroughwort, or Boneset.89 

Tobacco.92 

Tansy. 94 

Tag Alder.96 

Valerian....97 

White Poppy.98 

Witch Hazel. ...99 

Yellow Dock. 95 





































































































INTRODUCTION 


In preparing a F amily Medical Adviser, for popu¬ 
lar use, so that persons unacquainted with the 
terms and technicalities of the medical profession 
may avail themselves of the information which it 
• conveys, and apply the remedies which it pre¬ 
scribes, it has been the business of the author 
this work tQ, simplify his description of disease, 
its treatment and remedy, so that any person who 
can read the English language, may under- 
stand it. 

In the medical profession, the most simple rem¬ 
edies are sometimes designated by very long, 
hard names. Instance: Hydrargyri chloridum 
mite; sub. murias hydragyri mitis; calomelas 
sublimatum. All these big words mean nothmg 
more nor less than the single word calomel . 
Again : Peppermint is an herb which every child 
knows by its name, but physicians call it “ men- 
thse piperitae herb'a.” Orange peel is an equally 
familiar name to every body, yet the doctors call 
it “ aurantii cortex.” Should the doctor write 
a receipt with brown sugar as an ingredient, he 
would probably call it “ saccharum non purifiea- 
turn.” I will now write a receipt: 

$.—Extractum glycyrrhizae, 3j 
Aqua pulegii, f. ?,j. 



VIII 


INTRODUCTION. 


drachm of the extract of liquorice, one ounce of 
pennyroyal water, and three ounces of pure wa¬ 
ter, mixed. The reader will perceive that all 
this great display of words is made for next to 
nothing; and could he translate all the receipts 
sent to the apothecary, (for the writing of each 
the patient is charged fifty cents,) he would find 
among them many of no greater value than the 
sne I have just written. 

I would not disparage the profession; but I 
would undeceive such as are made to believe that 
skill lies in being able to use the Latin terms, in 
which the various medicines the doctors pre¬ 
scribe are known in their books. 

A medical work calculated to afford much in¬ 
struction about disease, its prevention, and its 
cure, can be written so that persons with only a 
common education, and an ordinary share of 
common sense, may understand it; and in vast 
many cases not only save themselves the expense 
of a physician, but by appropriate timely reme¬ 
dies prevent themselves, or their families, from 
severe fits of sickness, which would weaken their 
constitutions or terminate prematurely their earth¬ 
ly existence. 

Such a work as this the writer flatters himself 
is to be found in this little volume ; and should it 
be carefully read, and when necessary consulted, 
and judiciously followed, though it may not pre 
vent the necessity of calling a physician occa 
sionally, yet it will save that trouble and expense 
frequently. And where families reside at a great 
distance from a physician, it is almost indispen¬ 
sably necessary that they be able at times to doc¬ 
tor themselves and their families, in all common 
atta-cks of disease. 


INTRODUCTION. 


IX 


In preparing these sheets, the writer, in con¬ 
nection with his own knowledge and experience, 
has availed himself of, he thinks, at least, some of 
the best helps within his reach. From Dr. Whit¬ 
ney’s “ Guide to Health,” for its common sense 
and practical utility, he has derived much help, 
both in the theory and practice of medicine, and 
also from the A. Botanic Dispensatory. 

The great object at which the author has aimed 
in compiling this work, is utility, rather than ori¬ 
ginality. And having received a medical educa¬ 
tion himself, and withal some experience in the 
practice of the healing art, he flatters himself that 
he is somewhat prepared to select the good, from 
those whose practical knowledge has been ex¬ 
tensive in the profession, and to offer to the pub¬ 
lic a work adapted to general usefulness, as a 
family medical adviser. 

He would also add, that in preparing this book 
he has had three important things in view:—1st. 
The prevention of disease ; 2d. The arrest of dis¬ 
ease, when threatened by it; and 3d. The cure 
of disease, when once it fully fastens upon the 
patient. 

By following out the directions furnished in 
this volume, the Author feels confieent that much 
success will attend, with regard to the 1st and 2d, 
without any further medical advice; but as for 
the 3d, he cannot speak so confidently, because 
it is not so easy a matter to cure disease as many 
imagine ; many get well under the hands of 
physicians who are not cured; but they recover 
in spite of their doctors—and yet the doctors get 
the credit of curing them. Still the Author would 
say, when once a dangerous disease fastens upon 
you, do not attempt to be your own physician 


X 


INTRODUCTION. 


but send for the most skillful medical nan yon 
can find 

Safety lies in not allowing the disease to pro¬ 
gress thus far. “A stitch in time saves nine ,” is a 
common and true proverb. A dose of medicine, 
when threatened with disease, and a little care 
ful nursing for a day, is the “ stitch in time." Oi 
er .ally important is it to take such care of our¬ 
selves, as to diet, exercise, &c., &c., as will tend 
to prevent even an exposure to disease. 

In ordei to this in some sense, though every 
man may have his medical adviser, yet he should 
be his own doctor; and with a little observation 
and study he raay acquire a sufficient amount of 
knowledge of his own constitution, and the means 
by which his health may be promoted, as to be 
able to prescribe for himself, as correctly and 
skilfully as his medical adviser would, if he were 
called—at least in all ordinary cases of indispo¬ 
sition. The Aa r JHOB 


FAMILY PHYSICIAN. 


\ 


Plain Rules to be observed with regard to Regimen. 

Rule I. 

Persons whose muscles are weak and relaxed, ought 
lo avoid all such things as are difficult of digestion. 
Their diet, however, should to be nourishing ; and they 
should take sufficient exercise in the open air. 

Rule II. 

Such as are very full of blood should be sparing in 
the use of every thing that is very nourishing,—as fat 
meat, rich wines, strong ales, and such like. Their food 
should consist chiefly of bread, and other vegetable sub¬ 
stances ; and their drink ought to be water,.buttermilk, 
or small beer. 

Rule III. 

Fat people should not eat freely of oily, nourishing 
diet. Their drink should be water, principally; if tea 
and coffee at all, very sparingly. They ought to take 
much exercise and little sleep. Those who are too lean 
may follow an opposite course, if their digestive organs 
will permit. 

Rule IV. 

Such as are troubled with acidities, or whose food is 
apt to sour on their stomach, should live much on ani¬ 
mal food; and those who are afflicted with hot alkaline 
eructations, ought to use a diet consisting chiefly of acid 
vegetables. 

Rule V. 

People who are afflicted with gout, hypochondriac or 
hysteric disorders, ought to avoid all food that produces 



FAMILY PHYSICIAN. 


wind in the stomach, every thing that is hard of diges- 
tion, all salted or smoke-dried provisions, and whatever 
is hard, acid, or apt to turn sour upon the stomach. 
Their food should be light, spare, cool, and of an open¬ 
ing nature. 

Rule VI. 

The diet ought not only to be suited to the age and 
constitution, but also to the manner of life ; a sedentary 
or studious person should live more sparingly than one 
who labors hard out of doors. Many kinds of food will 
nourish a farmer very well, which would prove almost 
indigestible to a citizen; and the latter would live upon 
a diet on which the former would starve. 

Rule VII. 

Diet ought not to be too uniform. The constant use 
of one kind of food might have some bad effects. Na- 
ture teaches us this, by the great variety of food which 
she has provided for man, and likewise by giving him an 
appetite for different kinds of food. 

Rule VII. 

Those who labor under any particular disease, ought 
to regulate their diet accordingly. For example, a 
gouty person should not indulge in rich wines, strong 
soups or gravies, and should avoid all acids. One who 
is troubled with gravel ought to shun all sour and astrin¬ 
gent aliments ; and those who are affected with a dis¬ 
eased skin should be sparing in the use of oily and salted 
provisions. 

Rule IX. 

It has always been an established rule, with respect 
to diet, that the softer and milder kinds of food are best 
adapted for children, and young subjects generally ; 
that for grown up people the more substantial is neces¬ 
sary; and, with regard to old people, they should grad¬ 
ually, as they advance towards their climax, lessen the 
quantity of solid food, while they increase that of the 
lighter kind, with more drink. This, however should 
be done very gradually. 


FAMILY PHYSICIAN. 


15 


£• 

Rule X. 

It is nc\ only necessary for health that our diet be 
wholesome, but also that it be taken at regular periods. 
Some imagine that long fasting will atone for excess ; 
but this, instead of mending the matter, generally makes 
it worse. When the stomach and intestines are over 
distended with food, they loose their proper tone; and 
by long fasting they become weak and inflated with 
wind. Thus, either gluttony or fasting destroys the 
powers of digestion. Fasting is extremely hurtful to 
the young; it vitiates their humors, and prevents their 
growth ; it is also dangerous for the aged. Old people, 
when their stomachs are empty, are frequently seized 
with a giddiness, headache, and faintness. These com¬ 
plaints may generally be removed by a piece of bread 
and a glass of wine, or taking any other solid food; 
which plainly points out the method of preventing them. 
Jt is more than probable that many of the sudden deaths 
which happen in the advanced periods of life, are occa¬ 
sioned by fasting too long, as it exhausts the spirits and 
fills the bowels with wind; persons, therefore, in the 
decline of life, never ought to allow their stomachs to be 
too long empty. 

Rule XI. 

When we recommend regularity in diet, we would 
not be understood as condemning every small deviation 
from it. It is next to impossible for people at all times 
to avoid some degree of excess ; and living too much 
by rule might make even the smallest deviation danger¬ 
ous. It may therefore be prudent to vary a little, some 
times taking more, sometimes less, than the usual quan¬ 
tity of meat and drink ; provided, always, that a due re¬ 
gard be had to moderation. 

Rule XII. 

It is a very common practice to eat a light breakfast 
and a hearty supper. This custom ought to be reversed. 
When people sup late their supper should be very light; 
but the breakfast ought always to be solid. If any one 
eats a light supper, goes soon to bed, and rises by times 
in the morning, he will be sure to find an appetite for his 
breakfast, and he may freely indulge it. 


16 


FAMILY PHYSICIAN 


Healthy and Proper Regimen for the Sick during the 
various Stages of Disease. 

Beef Tea. 

Cut a pound of good beef into thin slices; simmer it 
with a quart of water twenty minutes; after it has once 
boiled and been skimmed, season it if you wish, and 
add a little salt. 

Mutton Custard for a Cough. 

Into a pint of good skimmed milk shred two ounces 
of fresh mutton suet; let it come to a boil, and then sim¬ 
mer gently for an hour, stirring it now and then. Strain, 
and take it at bed time. It is excellent for a tight cough. 

Broth. 

Take two pounds of lean beef, five quarts of water, 
simmered down to three quarts; add half cup of rice and 
a little salt. Veal or mutton prepared the same way. 

Rice Caudle. 

Mix some ground rice smooth with a little cold water, 
then put it into boiling water; when it becomes suffi¬ 
ciently thick, add a bit of lemon peel or cinnamon, and 
sugar to taste. 

Gruel. 

Take one cracker and pound it fine ; then pour one 
pint of boiling water to it, and a little sugar and salt. 
Grate some nutmeg upon it. 

Milk Porridge. 

Put a quart of water in a kettle, adding a little salt, 
and while heating, mix a gill of flour in a bowl of water, 
made thick, and when the water is boiling hot, drop this 
into it with a spoon; let it be well boiled, then add half 
a pint of milk. 

Eggs. 

Weak persons may take eggs in the following man¬ 
ner : Beat an egg very fine, add some sugar and nut¬ 
meg, pour upon it a gill of boiling water, and drink it 
immediately. 


FAMILY PHYSICIAN. 


17 




Panada. 

Put a blade of mace, some crumbs of bread, and a 
quart of water, in a clean sauce-pan. Let it boil two 
minutes; then take out the bread, and mash it very fine 
in a basin. Mix with it as much of the warm water as 
it will require, and sweeten it to the taste of the patient. 

Note .— Butter may be added, in a piece the size of 
a walnut, instead of wine. Raisins may be added, and 
nutmeg, if desired. 

Isinglass Jelly. 

Put an ounce of isinglass and half an ounce of cloves 
into a quart of water. Boil it down to a pint; strain it 
upon a pound of loaf sugar, and when cold, add a little 
wine, when it will be fit for use. 

Note .— This is too rich, where there is much fever. 

Another. 

A very nourishing beverage may be made by merely 
boiling the isinglass with the same amount of water 01 
milk as directed above, and sweetening with lump sugar. 

Currant Jelhj. 

Take the juice of red currants 1 lb., sugar 6 oz, 
Boil down. 

Another method. 

Take the juice of red currants, and add white sugar, 
equal quantities. Stir it gently and smoothly three 
hours. Put it into glasses, and in three days it will 
concrete into a firm jelly. 

Arrow-Root Jelly. 

Boil a pint of water, in which mix by degrees a table¬ 
spoonful of arrow-root; let it boil a few minutes, adding 
a glassful of sherry or a spoonful or two of brandy, 
grated nutmeg, and sugar. This is very nourishing foi 
those whose digestive organs are weak. 

The Pulse. 

X 

The pulse is simply the beating of an artery; its 
strength and velocity vary in different persons of equa. 
health. It is more frequent in children than in adults; 


IS 


FAMILY PHYSICIAN. 


and in old men it is more slow and feeble. About sev 
enty pulsations to the minute indicates a firm constitu 
tion, and a good state of health. 


Four Rules to be Remembered. 

Rule I. 

In all complaints whatever, where you find the pulse 
quick, hard, full, and strong, foul tongue, hot skin, and 
headache, or other symptoms of an inflammatory char¬ 
acter, the proper course is to reduce it, by a dose of 
physic, thorough sweat, poultices upon the feet, and ab¬ 
stinence from food. Sometimes it will be necessary to 
first administer an emetic. 

Rule II. 

If, on the other hand, the pulse be found small, soft, 
feeble, and intermitting, dark tongue, and general lan¬ 
guor, the whole plan must be changed. Let the food 
be generous and nourishing, and the strength be sustain 
ed by the use of barks and other mild tonics; a little 
pure wine may be safely indulged. 

Rule III 

Let the apartments of the sick be kept well venti¬ 
lated. Fresh air is an important remedial agent in all 
diseases ; but be sure always to avoid a current of 
air. This last remark as much concerns the well as 
the sick. 

Rule IV. 

By observing carefully the effect of the various ar¬ 
ticles of food upon your own health, you will soon 
learn what is best adapted to your nature • always 
choose that which experience has proved to be the best 
for you. 



FAMILY PHYSICIAN. 


19 




The doses mentioned in this book are generally intended 

for adults. 


Children 

of 14 years, may 

take two-thirds of a dose 

u 

7 “ 

a 

a 

one-half. 

u 

5 “ 

a 

a 

one-third. 

w 

3 “ 

u 

a 

one-fourth. 

it 

28 months, 


a 

one-fifth. 

u 

14 

a 

a 

one-eighth. 

*i 

7 “ 

a 

a 

one-twelfth. 

u 

2 - “ 

a 

a 

one-fifteenth. 

ii 

1 

»t 

a 

one-twentieth. 

“ under 1 “ 

a 

a 

one-twenty-fourth. 


To measure Medicine instead of weighing. 

A drachm of any substance that is near the weight 
»f water, will fill a common tea-spoon level full. Four 
tea-spoonsful make a table-spoonful, or one-half of an 
ounce. Two table-spoonsful, an ounce, and so on. 
On the same principle, one-third of a tea-spoonful will 
be one scruple, or twenty grains in weight. 

List of Simples, to keep on hand for family use. 
Senna —Dose : a table-spoonful of the leaves steeped, 
for a child. 

Ilot Drops —Dose : 20 drops in water, for a child. 
Sweet Tincture of Rhubarb —Dose : from a tea-spoon¬ 
ful to a table-spoonful for a child. 

Denny royal —For colds. 

Red Raspberry Leaves —For canker, dysentery, &c. 
White Lily Root —For canker, &c. 

Slippery Elm —For poultices, and for a drink. 

Mullen Leaves —For poultices and fomentations. 

Avens Root —An astringent and tonic. 

Castor Oil —Dose : for an adult, a table-spoonful; foi 
a child, a tea-spoonful. 

Camphor —Dose : a tea-spoonful. 

Composition —Dose : a tea-spoonful. 

Crane's Bill —For canker. 

Paregoric —Dose for a child, 5 to 20 drops. 

Lobelia , or Blood-Root Tincture —Dose : a tea-spoon¬ 
ful for an adult. 

Wormicood —For bruises and worms. 

Boneset —A tea for colds &c. 







20 


FAMILY PHYSICIAN 


A Table of Medicines for Family Use, with their Doses 

and Qualities. 


Medicines . 

Peruvian Bark, 

Wine of Antimony, 
Do. do. 

Aloes, 

Calomel, 

Camphor, 

Cream of Tartar, 
Colombo, 

Prepared Chalk, 
Camomile Flowers, 
Castor Oil, 

Elixir Vitriol, 

Spirit Hartshorn, 

Honey, 

Ipecacuanha, 

Jalap, 

Laudanum, 

Magnesia, 

Manna, 

Olive Oil, 

Opium, 

Paregoric, 

Pink Root, 

Powdered Rhubarb, 
Rust of Steel, 

Epsom Salts, 

Senna, 

Spirits of Lavender, 
Flour of Sulphur, 
Tartar Emetic, 
Tincture Iron, 

“ Bark, 

“ Rhubarb, 

“ Foxglove, 

“ Cantharides 
“ Colombo, 

“ Myrrh, 
Virginia Snake-Root, 
Quinine, 

Gentian, 

Catechu, 

Syrup of Squills, 
Rochelle Salts, 

Croton Oil, 

Spirit of Nitre, 
Seneca Root, 

Nitre, (Saltpetre,) 
Sarsaparilla, 

Solution of Arsenic, 

Lobelia, 


Dose for an Adult. 

A table-spoonful, 

3 to 4 tea-spoonsful, 

20 to 60 drops, 

5 to 20 grains, 

8 to 25 grains, 

4 to 20 grains, 

1 or 2 table-spoonsful, 

10 to 60 grains, 

25 to 50 grains, 
Table-spoonful decoction, 
Table-spoonful, 

15 to 20 drops in 1 gill water. 
C Half a tea-spoonful in 1 
( gill of water, 

2 tea-spoonsful, 

15 to 25 grains, 


15 to 30 grains, 

20 to 60 drops, 

Tea-spoonful, 

1 cr 2 ounces, 

Half a tea-spoonful, 

1 to 2 grains, 

1 to 2 tea-spoonsful, 

Strong tea, 

25 to 50 grains, 

5 to 25 grains, 

Half an ounce to 1 ounce, 
Strong infusion, 

30 to 60 drops, 

2 to 8 drachms, 

3 to 10 grains, 

8 to 16 drops, 

2 to 6 drachms, 

1 to 2 ounces, 

10 to 30 drops, 

10 to 15 drops, 

1 to 4 drachms, 

20 drops, 

10 to 20 grains, 

to 5 grains, 

Half a drachm, 

10 to 20 grains, 

1 drachm, 

1 ounce, dissolved in water, 
( 1 drop in sugar, every 
( 15 minutes, 

1 drachm, 

10 to 20 grains, 

5 to 10 grains, 

Strong decoction, 

5 to 10 drops, 

2 drachms of the tine- 4 
ture, repeated every > 


1 


Qualities. 

To strengthen. 

Emetic. 

To sweat 
Physic. 

Active Physic. 

Stimulant. 

Cooling, gentle physic. 
Strengthen the stomacn. 
Absorbent. 

Strengthen stomach 
Purgative. 

Strengthen. 

Stimulant 

For cough. 

Emetic. 

Physic. 

Anodyne. 

Absorbent 
Mild laxative. 

Loosening. 

Anodyne and narcotic. 
Anodyne and pectoral 
For worms. 

Cathartic. 

Strengthen. 

Physic. 

Physic. 

Cordial. 

Gentle Physic. 

Emetic. 

Strengthen. 

Strengthen. 

Cathartic and tonic. 

Increase urine. 

Stimulant. 

Strengthen. 

Detergent. 

Good to stimulate stomach. 
Ague and fever. 

Strengthen stomach. 
Diarrhoea. 

Expectorant. 

Physic. 

Active physic. 

To sweat 
Expectorant. 

For fever. 

To purify the blood. 

S To strengthen against agaa 
\ and fever. 


half hour, 




Emetic. 







FAMILY PHYSICIAN. 


21 


Anatomy and Physiology. 



The parts of the human body have been distinguished 
into solids and fluids. The bones, cartilages, ligaments, 
'muscles, tendons, membranes, nerves, arteries, veins, 
hair, nails, and ducts, (or fine tubular vessels of various 
kinds,) are the solid parts of the body. The blood, 
bile, milk, lymplia, &c. are the fluid parts. 

The bones are the bases or prop-work of the hu¬ 
man system. They give form and strength to the 






\> -> 


FAMILY PHYSICIAN. 


body, and keep it from sinking under its own weight. 
They number 248. There is sometimes some variation 
in their number, as there are more or less very small 
and unimportant bones found about the joints of the 
thumb and great toe ; eight of these are reckoned in the 
above enumeration; they are called sesamoid bones. 

The bones are composed of animal earth and gluten; 
and they not only support and form the stature of the 
body, but defend its viscera, (which is the heart, lungs, 
liver, &c.), and give adhesion to the muscles. 

The bones are formed by a specific action of small 
arteries which separate the bony matter from the blood, 
and deposit it where required; consequently the bones 
of the child are very imperfect. 

The bones are shaped to suit the situation they occu¬ 
py, and the respective functions they have to perform. 
Some are hollow, and filled with marrow; others are 
solid throughout; some are very small, others very 
large; some are round, and others jlat; some are 
plain, and others convex or concave. So also the joints : 
they vary according to their respective uses : some are 
hinge-joints ; others are swivel; and again others are 
so constructed as to partake of both the hinge and the 
swivel motion. 

The bones being the bases of the attachment of the 
muscles, the muscular system is the next in order. This 
system constitutes the fleshy part of the human body. 
They are of various forms : some long and round; 
some plain and circular ; some spiral, and some have 
straight fibres ; some few are double, and some are 
even treble. While they give to the body that varied 
and beautiful form we observe over all its surface, their . 
principal design is to serve as the organs of motion. 
Their extremities, by which they are inserted into the 
different bones of the body, are strong and tendinous ; 
and, as the muscles contract or distend, are the various 
movements of the human body. 

There have been dissected and described oeiween 
four and five hundred muscles in the human body—one 
hundred of which every time we breathe are employed. 

“ Breathing with ease.” says Dr. Paley, <* is a blessing 


FAMILY PHYSICIAN. 


23 


& 

of every moment; yet, of all others, it is that which 
we possess with the least consciousness. A man in an 
asthma is the only man who knows how to estimate it.” 

There are two great systems of blood-vessels in the 
human body—the veins and the arteries. The veins 
carry the blood to the heart, and the arteries convey it 
from the heart to supply the various parts of the system. 
The blood which is in the veins is black, and unfit for use 
in nourishing the body, until it enters the vessels of the 
lungs, and comes in contact with the air which we inhale 
by respiration, the oxygen portion of which converts it 
into arterial blood, when it becomes red, and is then 
conveyed by the arteries to support and nourish the 
body. Hence in the circulation of the blood through 
the body, there is a circle described in its current—the 
heart being the great machine by which the circulation 
is kept up. The heart is a hollow muscular organ. It 
is double—having two auricles and two ventricles. The 
auricles receive the blood from the veins, and the ven¬ 
tricles send out the blood to the arteries. When the 
heart contracts, the blood is propelled from the right 
ventricle into the lungs, through the pulmonary arteries, 
which, like all the other arteries, are furnished with 
valves that play easily forward, but admit not the blood 
to return toward the heart. The blood, after circulating 
through the lungs, and having there been revivified by 
coming in contact with the air, and imbibing a portion 
of the oxygen, returns into the left auricle of the heart 
by the pulmonary veins. At the same instant the left 
ventricle drives the blood into the aorta—a large artery 
which sends off branches to supply the head and arms. 
Another large branch of the aorta descends along the 
inside of the back bone, and detaches numerous rami¬ 
fications to nourish the bowels and inferior extremities 
After serving the most remote extremities of the body 
the arteries are converted into veins, which, in their 
return to the heart, gradually unite into larger branches, 
until the whole terminate in one great trunk called the 
vena cava , which discharges itself into the right auricle 
of the heart, and completes the circulation. Each ven¬ 
tricle of the heart is reckoned to contain about an ounce 


FAMILY PHYSICIAN. 


24 

(or two table-spoonsful) of blood. The heart contracts 
4000 times every hour—and, consequently, there passes 
through it 250 pounds of blood every hour. If the 
mass of blood in a human body be reckoned at an aver¬ 
age of 25 pounds, it will follow that the whole mass of 
blood passes through the heart, and, consequently, 
through the thousands of ramifications of the veins and 
arteries, 14 times every hour, or about once every foui 
minutes. 

The healthy functions of the lungs, and the purity of 
the air which we inhale, give character to the life-blood 
of the human system. “It has been computed,” says 
a learned author, “ that the lungs on an average contain 
about 280 cubic inches, or about 5 quarts, of air. At 
each inspiration, about 40 cubic inches of air are re¬ 
ceived into the lungs, and the same quantity discharged 
at each expiration.” It is therefore of the utmost im¬ 
portance to health that we have plenty of fresh air, and 
that the lungs perform their functions healthily. 

The liver and stomach are also organs of immediate 
importance to health and life. If they be not healthy, 
digestion will be retarded, and the system not receive 
its appropriate nourishment. They both act in concert, 
as appears from the process of digestion. The food, 
after being masticated by the teeth and moistened by 
the saliva, is received into the stomach, where it is still 
further diluted by gastric juice, which has the power 
of dissolving animal and vegetable substances. From 
this organ or sack it passes by an orifice into the second 
stomach, or duodenum. Here the functions of the liver 
are made necessary. The liver is upon the right side— 
the largest gland in the human body—and its office is 
to secrete bile. The gall-bladder is seated in the hollow 
side of the liver, and, by means of a duct, communicates 
with the second stomach, where, mixing the gall with 
the chyle conveyed from the stomach, it acts as natural 
physic to keep up a healthy action of the intestines, 
which carry off the crude portions of our food—portion^ ‘ 
unfit to nourish the system—while small vessels called 
lactyles take up the nutritious portion, and convey it 
to the mesenteric gland; from which it is received by a 


FAMILY PHYSICIAN. 


S5 


duct into the blood, and made to contribute to supply 
the wastes of nature—while other portions of our food 
not earned off by the action of the intestines, or con¬ 
veyed to the blood, as just described, pass off by insen¬ 
sible perspiration and the action of the kidneys. The 
glands of the skin which cover our bodies, are perfo¬ 
rated with thousands of millions of pores, through which 
more than half of what we eat and drink pass off by 
sensible and insensible perspiration. The obstruction 
of these pores produces the most serious consequences. 
Hence rheumatisms, fevers, and other inflammatory dis¬ 
orders, often follow what are called colds, which catise 
a partial obstruction of these pores; for if they were 
completely obstructed, the vital functions would be 
clogged and impeded in their movements, and death 
would inevitably ensue :* therefore the saying of a wise 
man —“ A little cold is a little death ; and a little more, 
fits us for the damps of the grave, and is death itself.’’ 


How to Preserve your Teeth. 

it you would preserve your teeth, never set them 
on edge with acids; remove from them every particle 
of the tartar; clean them every day with a tooth-brush, 
taking care not to injure the enamel. If the fVont teeth 
are too close to each other, let them be separated, by 
filing with a very fine file the portions of teeth that are 
in contact—for every one knows that those persons 
whose teeth are wide apart, and kept clean, never com¬ 
plain of the tooth-ache. Filling or stopping the teeth 
with pure gold foil, before they are too much decayed, 
will save thousands of teeth which would otherwise 
have to be extracted. 



26 


FAMILY PHYSICIAN. 




Deformed Figure. 


Infant Nursing .—To set a child upright before the 
end of the month is hurtful; it should be laid on a thin 
mattress—which may be held on the lap at anytime— 
in order that the child may always lie straight, and only 
sit up as the mattress is slanted. The clothing should 








FAMILY PHYSICIAN. 


27 


oe very light—and rubbing its legs and whole body 
with a warm hand or flannel, will take off the scurf, make 
the blood circulate, and strengthen its limbs. To pre¬ 
vent the legs from being cramped and the toes from 
turning inwards, its legs should be kept loose, the posi¬ 
tion often changed, and kept as little in the arms as pos¬ 
sible. Want of exercise is the cause of rickets, large 
heads, and weak joints; by slow degrees, therefore, 
the infant should be accustomed to exercise, both within 
doors and in the open air. He should be washed with 
warm water at first, and, making it colder by degrees, 
he will finally like to be washed with cold water. 

After he is a month old, if he has no cough, fever, 
nor eruption, he may be gradually accustomed to the 
cool, and then to the cold bath as it comes from the 
fountain. This will render him hardy. In drying and 
rubbing the body, the utmost gentleness should be used, 
especially about the head and bowels. Squeezing the 
head or combing it roughly, may cause dreadful diseases, 
and even the loss of reason. Bandages round the head 
must not be used. Caps may be worn until the hair 
is sufficiently grown, but no longer. Pins ought never 
to be used in a child’s clothes ; every string should be 
so loose as to admit of two fingers between it and the 
part where it is fixed ; and in dressing, the most tender 
deliberation should be observed. 

The Sleep of Infants . 

Infants cannot sleep too long; and to awaken them 
with a noise, or in a very impetuous manner, is ex 
tremely improper; and suddenly exposing them to a 
glaring light, lays a sure foundation for weak eyes. 

Never administer spirits or drops to make the infant 
sleep, if it be possible to avoid it. Let their diet, as 
they grow, be simple—and the more simple, the better 
they will thrive. 

The Bodily Habits of the tivo Sexes the same. 

It is too much the case that parents, being anxious to ac¬ 
complish their girls, imagine that they must be kept under 
a certain restraint. Boys are not laced—but poor girls 


28 


FAMILY THYSICIAN. 


are compressed tight enough to suffocate them, in order 
to give them an elegant shape ! The contrary effect, 
however, is always produced—for it is the sure way 
of making children round-shouldered a ad deformed. 

The Yellow Gum. 

It is known by a yellow tinge of the skin, with lan¬ 
guor, and a tendency to sleep. To cure it, give a tea¬ 
spoonful of castor oil; keep the bowels open and reg¬ 
ular, and in a few days it will pass off. 

Aphtha, or Thrush. 

These are little whitish ulcers affecting the mouth, 
tongue, throat, and stomach. It is difficult to apply 
remedies in this disease to young children. The nurse 
may rub the child’s mouth with a little borax and honey, 
to which a little burnt alum may be added sometimes, 
keeping the bowels open with magnesia. 

Acidities. 

The magnesia, given in food, purges, and at the same 
time corrects the acidity, and thus carries off the 
cause. Where there is griping, rub a little brandy 
or any spirit on the bowels, warm, before the fire. 
If any thing be given internally, let it be a little pep¬ 
permint, anise, checkerberry, and the like. 

Galling and Excoriation. 

Wash the parts frequently with cold water, and sprin¬ 
kle on some absorbent powder, as burnt hartshorn, chalk, 
or flesh powder. Washing the parts with water in 
which a little white vitriol has been dissolved, heals the 
sores very quick 

Vomiting. 

When occasioned by too much food, promote the 
evacuation by an occasional tea-spoonful of lobelia 
tincture, or half a tea-spoonful of tincture of blood-foot. 
When the food is of too acrid or irritating quality, it 
must be changed to that of a milder nature. Where 
this cannot be done, a little magnesia, soda, lime-water, 
or weak pearlash-water, may be given to neutralize 
the acidity. 


FAMILY PHYSICIAN. 


29 


■e 


Cholera Infantum. 

This disease prevails during the summer, and attacks 
children from a week after birth until two or three years 
old. It is attended with vomiting—purging of green or 
yellow matter, of slime, or of blood—attended with pain, 
swelling of the belly, and heat of the skin, growing 
worse towards evening. It is generally attributed to 
hot weather, and is aggravated by teething, or excessive 
use of fruit. 

In this disease the stomach and bowels must be 
evacuated, and afterwards give charcoal and magnesia, 
or the latter alone. When there is much irritability 
clysters of flaxseed tea, mutton broth, and starch, with 
a little laudanum in them, will give ease. Fomenta 
tions to the bowels and abdomen are useful. After the 
violence of the symptoms are over, give the Peruvian 
bark in powder or decoction, adding a little nutmeg 
Or, use a tea of avens, or bayberry-root, or the leaves 
of red raspberry. The removnl of children to the coun¬ 
try—abstaining from fruit—the use of flannel and the 
cloth bath—are the means prescribed for prevention 

Hiccups. 

Hiccups generally arise fiom a sour stomach, anu 
may be cured by giving eight grains of prepared chalk 
mixed with two grains of rhubarb in a little gruel. 

Griping and Flatulency. 

Their presence is manifested by continual crying, 
restlessness, and drawing up the legs. When attend¬ 
ed by diarrhoea and green stools, it is generally re¬ 
lieved by giving a few grains of rhubarb and magne¬ 
sia ; but if the pains are very great, take of prepared 
chalk, one scruple, tincture of caraway seeds, three 
drachms, compound spirit of lavender, one drachm, pep¬ 
permint water, two ounces, laudanum, five or six drops ; 
mix together and give two tea-spoonsful immediately, 
and as soon as the pain ceases, a cathartic of castor oil 
will be proper. The above-mentioned absorbent mix¬ 
ture may afterwards be continued occasionally in small¬ 
er doses, omitting the laudanum. 


3 Q 


FAMILY PHYSICIAN. 


Diarrhoea. 

If the stools are green, this will be relieved by a 
brisk purgative of one or two grains of calomel com 
bined with four or five of rhubarb, according to the 
age of the child, and after its operation, the absorbent 
mixture may be given. If the stools are very frequent, 
slimy, or tinged with blood, it will then be proper to give 
five grains of rhubarb every four or six hours, and let 
the food be beef tea, sago, isinglass in milk, or calf’s-foot 
jelly. The body should be wrapped in warm flannel, 
and a small blister may also be applied to the belly. 

Cutaneous Eruptions. 

All that can be done to advantage is to keep the 
bowels open, and to guard against cold, which might 
drive the eruption inwardly and occasion internal in¬ 
flammation. If there should be any sickness and vomit¬ 
ing, give the absorbent mixture. 

The Thrush. 

The thrush makes its appearance by little ulcerations 
in the mouth, tongue, &c., of a white color, and some¬ 
times of a yellow appearance. It is owing to acidity 
or sourness of the stomach, and nothing is better at first, 
than to give an emetic, and then a little magnesia and 
rhubarb, with weak chicken broth as drink. The ab¬ 
sorbent mixture will also be proper, and if there is no 
looseness, give a grain or two of calomel with three oi 
four of rhubarb ; the mouth and throat in the mean time 
should be cleansed by gargles, such as sage tea sweet¬ 
ened with honey, alum water, or borax. The syrup of 
black currants may be given to children in the thrush, in 
the dose of a tea-spoonful at a time \ rt is made by dis¬ 
solving 24 ounces of double refined sugar in one pint of 
the strained juice, and boiling down to a syrup. 

Falling down of the Fundament , 

Falling down of the fundament happens frequently 
to children who cry much, or have had a diarrhoea, or 
from straining on going to stool If the child be costive, 
give mild clysters ; and if the gut be swelled or inflamed, 


FAMILY PHYSICIAN 


■€ 


31 


foment with warm milk, or decoction of oak hark, oi 
wash frequently with cold water. The parts are to be 
replaced by the finger, and supported by a truss, 01 
bandage. The internal use of tonics will also be proper 

Dentition, or Cutting Teeth. 

Leeches, or blisters, may be applied behind the ears. 
The gums ought to be divided crosswise by a lancet, or 
sharp knife, and any person can do it as well as a doc 
tor. Instead of giving opium, laudanum, or paragoric 
it is better to administer calomel in small doses, for this 
will promote absorption. The bowels, if costive, should 
be kept regular by gentle physic, as oil, rhubarb, &c.; 
and if there is looseness, it should not be checked. In¬ 
stead of anything hard, let the child nibble at a piece 
of wax candle. 

Convulsions. 

Children are liable to convulsions from teething, wear¬ 
ing tight clothes, small-pox, measles, &c. Bathing in 
warm water, with a mild clyster, will soon relieve 
them ; and to make the fit still shorter, cold water may 
be poured over the face and neck while the rest of the 
body is in the warm bath 

The Rickets. 

This disorder exhibits itself in the bones of children, 
and is generally caused by improper nursing. It 
usually appears about the eighth or ninth month, and 
continues to the sixth or seventh year. The head be¬ 
comes large, and the bones continue separate for a long 
time ; the countenance is full and florid ; the joints 
knotty and distorted; the belly swells, and there is 
finally a cough and disorder of the lungs. The under¬ 
standing is generally more forward than common. In 
this disease cold sea bathing is of great importance, af¬ 
ter which the child should be rubbed and placed be¬ 
tween two blankets to encourage perspiration. The 
back should be well rubbed with opodeldoc, or good 
old rum every night. A few grains of ipecac, or calo¬ 
mel may be given occasionally. Mineral water is bene¬ 
ficial. and so is a decoction of Peruvian bark with reJ 


32 


FAMILY PHYSICIAN. 

♦ 


wine, used with moderation. Exercise in a dry, clear 
air should be encouraged; the diet should be light and 
well seasoned ; and so far as it can be done without 
causing pain, the limbs should be kept in a proper situ¬ 
ation by the use of some kind of bandage or instrument 

Inward Fits. 

These are known by the infant appearing as if asleep; 
tli£ eyelids, however, are not quite closed, but frequently 
twinkle, and show the white turned upwards ; the mouth 
sometimes has the appearance of a laugh or smile ; the 
breath is either quick, or stops for a time ; the eyelids 
and lips are pale and dark alternately. The infant 
startles on the least noise, and sighs deeply, or breaks 
wind. This relieves him for a little, but he soon re¬ 
lapses into a dose. Whenever these symptoms are no¬ 
ticed, the child may be awakened, and its back and 
belly should be well rubbed before the fire until wind 
escapes : at the same time two drops of the oil of anise 
or caraway may be given in some kind of drink; and 
as soon after as possible a purgative of castor oil, or a 
grain or two of calomel with two or three of rhubarb, is 
to be given to empty the bowels of whatever crude mat¬ 
ter may have occasioned the disorder. 

Distortion of the Spine . 

In this affection, an ounce of prevention is worth more 
than all the cure that has ever been discovered. The 
child’s back 'bone should be frequently and ( >sely 
examined, and on the slightest appearance of any efor- 
mity, it is to be washed with brandy night and mm mng, 
and the child kept in a straight posture both sleeping 
and waking; cold bathing is also good. 


Dropsy on the Brain, or Hydrocephalus 

Symptoms. 

This affection of the brain occurs most frequently 
in children between three and six years of age. The 
beginning or first stage of the disease is marked by 
the same symptoms of fever as children frequently 



P \ MIL Y PHYS Cl AN 


33 


- 6 ~ 


nave from teething, or from worms, rr a foul stom¬ 
ach, or from disordered state of the bowels : such as 
'oss of appetite, thirst, quick pulse, hot skin, disturbed 
sleep, melancholy, uneasiness, sickness at the stomach, 
and sometimes vomiting. The child is unwilling to be 
moved; the bowels are costive; the symptoms aie 
worse towards evening, and better in the morning. The 
second stage at length sets in with pain in the head, 
which is known by the child throwing up his hands to 
his head and tossing them about. It is also attended 
with screaming, impatience of light and noise, and a red¬ 
ness of the corner and inside of the eyelids. The pupil 
or sight of the eye is contracted, that is, smaller than 
usual ; the pain in the head sometimes extends to the 
arm and leg of one side. Tn the third stage the pulse 
becomes slow and intermitting; the pupil of the eye is 
dilated, that is, larger than what is natural, and it will 
not contract on the approach of a lighted candle ; the 
screaming fits are more frequent, with moaning ; vomit¬ 
ing will often take place on being raised up ; the child 
becomes stupid, takes no notice of anything, and fre¬ 
quently dies in this stage. In the fourth stage, if life 
still continues, the pulse becomes quick again, but very 
feeble ; the patient is no longer able to swallow, lies 
perfectly insensible, and the stools and urine are passed 
involuntarily. Subsultus tendinum, or twitching of the 
tendons, is now to be observed, and very of :en one eye, 
or the whole of one side, is perfectly paralyt c or palsied. 

* 

Causes. 

Those of a scrofulous habit of body t re naturally 
predisposed to it; and hence it is that children some¬ 
times inherit a predisposition to it from their pa¬ 
rents. Others, however, are liable to it from tails, blows 
on the head, or from any cause that produces irritation 
of the brain. It is generally supposed that the serum 
or watery fluid is effused on the brain as a conseowuce 
of the inflammatory action existing there in the 
suad second stages of the disease. 



34 


FAMTLY PHYSICIAN 


Treatment. 

In the first stage, the patient is sometimes cured ; 
in the second, very seldom ; in the third, almost never; 
in the fourth, never. Unless, therefore, it be attended 
tc in the very beginning, medicine is of little avail, and 
the patient will generally die in about three weeks. 
The inflammation is to be subdued by bleeding, leeches 
or cupping to the head and temples, and^-a blister on 
the back of the neck. The bowels must be thoroughly 
cleansed by some active cathartic, as jalap. Ptyalism, 
or sore mouth, should then be attempted, by giving a 
grain or two of calomel once in an hour or two, until the 
gums begin to be sore, and the bowels are to be kept 
open by giving other physic if necessary. Digitalis or 
foxglove may be given during the fever, in the common 
dose for children (see dispensatory), in order to lessen 
the arterial action. After reducing the inflammation, 
the warm bath and diaphoretic medicines are proper. 
If the complaint should thus be happily arrested, the 
strength must be restored by nourishing food, and tonic 
medicines ; taking care to keep the head cool, the bow¬ 
els in good orcier, and a seton, or issue, should now be 
applied and continued for some time to the back of the 
leek. 


Inflammation of the Trachea, Hives, Rattles, or Croup. 

Croup. 

Croup is an inflammation of the trachea, or lower part 
sf the windpipe, and is mostly prevalent among children. 
They are most liable to it between the first and third 
year of life, though sometimes it is met with later. 

Symptoms. 

Inflammatory croup is often prece led by the symp¬ 
toms of a common catarrh, or cold ; but sometimes it 
comes on without any previous indisposition. The child 
is attacked with fever and a very singular cough. It 
is easily distinguished by that crowing or croaking noise 
which in this disease always accompanies the act of 
coughing. The pulsr is hard and quick ; the child is 



FAMILY PHYSICIAN. 


35 




restless and uneasy ; and yet he will frequently be seen 
taking food and running about while the disease is mak¬ 
ing rapid progress. The cough and wheezing steadily 
continue td increase, the breathing becomes more dif¬ 
ficult, and it left to itself, the patient will die from suf¬ 
focation within the short time of three or four days. To 
give an idea of this complaint, it is proper to remark 
that if nothing be done to arrest it within the first twelve 
hours, it is generally beyond the reach of medicine. 

Causes* 

\ 

Cold, and exposure to a damp atmosphere, are most 
commonly the exciting causes : but those who have an 
attack of the croup are more liable to have it again 
than those who have never had it; and in such consti¬ 
tutions a common cold will often be attended by croupy 
symptoms until the thirteenth or fourteenth year of life. 
In its most malignant form this disease is by some con 
sidered contagious or catching. Authors and practi¬ 
tioners, however, are not agreed on this point—and 
who shall decide when doctors disagree l 

Treatment. 

A small bleeding must be immediately resorted to; 
an emetic should then be given, and the bleeding 
promptly repeated as often as the symptoms require it. 
It is generally the case, however, that one bleeding 
from the arm is sufficient ; and as soon as the emetic 
has operated, leeches, or a large blister to the throat, 
must not be forgotten. Nausea or sickness at the stom¬ 
ach must be kept up, but not so much as to induce any 
further vomiting ; and for this purpose the solution of 
emetic tatar in small doses is proper ; or ipecac, squills, 
or seneca snake-root (see disp. for these articles,) may 
be used for the same pur-pose ; and if the emetic does 
not operate as physic, the bowels are then to be moved 
by a dose of some gentle cathartic. The tincture 01 
decoction of digitalis (foxglove), in small doses once 
in an hour or two, has a great effect in lessening the 
force of the blood in the arteries. Calomel in very 
large doses is said to perform wonders. Dr. Ewell 


36 


FAMILY PHYSICIAN. 




speaks of it in the most exalted terms, and I trust I 
shall need no apology for introducing the testimony of 
his own words : 

“ The most speedy and efficacious of all remedies, in 
this alarming disease, which has come under my notice 
is calomel in very large doses. For this valuable reme¬ 
dy, I acknowledge myself indebted to my excellent and 
very learned friend, Professor Davidge of Baltimore. 
From him I have been emboldened to use it in desper¬ 
ate cases, in doses from thirty to sixty grains, to chil¬ 
dren. On my own daughter, only four years old, and 
apparently in the very act of suffocation, I used it in 
the dose of at least sixty grains. The cure was almost 
instantaneous. Among other instances of cure as sur¬ 
prising, was one in the infant of my amiable friend, 
Mrs. Chalmers, lady of the Rev. Mr. Chalmers, of 
Washington. The dose was forty grains. The cure 
was so immediate, that the joyed parent insisted 1 
would instruct her in the remedy, for fear, on the next 
attack, I might not be in the way to prescribe.” 

Note .—The warm bath should seldom be omitted in 
this disease. 


On Fevers. 

Of all the morbid affections of which the human body 
is susceptible, fever is the most important, because the 
most common and most fatal disease with which we 
meet. Some diseases are always accompanied by fever; 
others are not always attended by it; but in those 
which are not, we must be prepared for it, if it should 
make its appearance. By the presence or absence of 
fever, all our plans of treatment are regulated; and by 
the degrees of its violence we are enabled to estimate 
the danger in each particular case. 

When a person is suddenly seized with shiverings 
or rigors, followed by a hot skin, a quick pulse, thirst, 
loss of appetite, uneasiness, and a feeling of general 
languor and lassitude, he is said to have an attack of 



FAMILY PHYSICIAN. 


37 


fevei. As before observed, shivering or chilliness is 
the first symptom of fever, and though sometimes very 
slight, it is one, perhaps, that is never wanting. In 
some cases, the rigors or cold chills are so violent as to 
make the teeth “chatter,”—and the patient complains 
bitterly of cold. His limbs tremble, the features shrink, 
and the skin is contracted, pale, and rough to the touch. 
There is generally a pain in the back, head, and limbs, 
with tightness across the breast, and frequently a sen¬ 
sation is felt as of cold water running down the back. 

The duration of the cold stage varies from one hour 
to two, or even three days. The time when the cold 
stage makes its appearance ought to be taken notice of 
and remembered, as marking definitely the time at 
which the fever commenced, which is of importance to 
know in order that the proper medicines may be given 
in time to meet the several stages which we wish to 
interrupt. The chills subside by degrees, and are suc¬ 
ceeded by a heat of the body much greater than the 
natural warmth. The color of the skin returns, the 
cheeks become flushed, the eyes are suffused, and the 
features generally appear fuller than in health. This 
is called the hot stage of fever, which, as in the case 
of ague, goes off in a few hours, or may continue for 
many days, as in common continued fever. 

After the hot stage has subsided, the sweating stage 
commences. The breathing becomes free and easy, 
the pulse is softer, and the .urine, after standing awhile, 
deposits a sediment or settling at the bottom, which is 
generally of the color of brick-dust, though sometimes 
of a whitish appearance ; and the patient is now left 
free from pain, but much exhausted, and subject to sub¬ 
sequent returns of all the symptoms at indefinite periods, 
of uncertain continuance and severity. 

Although the above are only the most prominent 
symptoms of fever, I have thought them sufficient at 
present, as I shall have occasion to notice the more 
minute derangement of the animal functions, when treat¬ 
ing of individual diseases. But here permit me to say, 
that the symptoms vary in the same fever on different 
individuals, and on the same persons m different places 

4 


FAMILY PHYSICIAN. 


i 


38 


and under different circumstances. You will ask, then, 
perhaps, Will it not be difficult to know how to proceed 
under so many different circumstances 1 I answer, 
There is nothing more easy, if we only remember one 
thing, and that is, that the same symptoms , wherever we 
find them , always require the very same treatment. You 
must therefore make it an invariable rule never to pre¬ 
scribe for a name, but to watch the symptoms, to treat 
the symptoms, and nothing but the symptoms. 

The first most natural division of fever is idiopathic 
and symptomatic. When a fever arises spontaneously, 
without any obvious cause, it is called idiopathic fever; 
but, when a fever is occasioned by an injury, or by some 
other local affection, such as swelling and redness of 
the throat, acute pain in the side, &c., it is then called 
symptomatic fever. 

The divisions of fever might be multiplied to a great 
extent; but all this would amount to just nothing at all 
in a practical point of view, and I shall therefore only 
make three divisions of idiopathic , or spontaneous 
fever ; namely—Intermittent—Continued—and Erup¬ 
tive. 

1. Intermittent Fever is that which comes on in regu- 
lar fits or paroxysms, with a complete intermission of 
fe.ver after the fit goes off. This is generally called 
the ague and fever. 


2. Continued Fever is that which has no intermission, 
and frequently continues from seven to twenty-one 
days. 


3. Eruptive Fever is that which is accompanied by 
an eruption, such as small-pox, chicken-pox, cow-pox, 
measles, and scarlet fever. 


Intermittent Fever, or Ague and Fever. 

A paroxysm or fit of the ague and fever, is divided 
into the cold , the hot, and the sweating stages. The 
cold stage comes on with rigors, which are so violent 
its to make the patient complain of cold, the teeth chat¬ 
ter. the whole frame is shaken; the blood retreats from 



FAMILY PHYSICIAN 


3S 

the surface of the body, leaving the skin rough ; all the 
external features are lessened, and there is often violent 
pains in the head and back. After a few hours this 
subsides, and the hot stage supervenes, attended with 
sickness at the stomach, sometimes vomiting, scanty 
and high-colored urine, a hurried breathing, consider¬ 
able headache, throbbing of the temples, confusion of 
thought, amounting sometimes to delirium. At length, 
a moisture begins to break out on the face and neck, 
which soon extends over the whole body; the pulse 
comes dovvn to its natural standard, the heat, headache, 
and nausea soon subside, the mind becomes clear ana 
calm, the fever goes off entirely, and the system is, in 
a great measure, restored to its healthy action. 

The duration of a paroxysm varies, but upon an 
average it lasts about six or eight hours. After a cer¬ 
tain interval, the same paroxysm returns, accompanied 
by the same symptoms ; and the time that intervenes 
between the paroxysms, is called the type of the fever. 
When it comes on every day, it is called the quotidian 
type; when it comes on every third day, it is called 
the tertian type; and when it comes on every fourth 
day. it is called the quartan type. 

What the causes may be that produce these different 
types of the same disease, is not well known ; but this 
much is certain—that climate and season, and peculi¬ 
arity of constitution, have a great influence over them 
in some way or othei : for instance—that agues in the 
spring are most frequently of the tertian type, and that 
those of the quartan type most generally prevail in 
autumn. The quartan ague is considered more difficult 
to cure than any other. In the course of the disease, 
one type frequently changes into another—the quotidian 
into the tertian, the tertian into the quartan, &c. 

The ague and fever sometimes continues a long time 
in cold countries, without producing any material in 
jury; but not so in hot countries; there the continu¬ 
ance of ague in a very short time induces inflammatory 
affections of the internal parts, especially of the liver 
and spleen—and this affection of the latter, produces 
that which is known by the name of ague cakes. 



40 


FAMILY PHYSICI'AN 


Prognosis. 

Prognosis—which is what physicians call the fort . 
telling the termination of any disease —is always a mat 
ter of more sound than substance; and although tho 
season and climate in which the ague appears, together 
with the previous duration of the disease, may assist U3 
in forming some idea of the danger, it is impossible to 
foretell the certain event of this or of any other disease. 
In this country, in England, and Holland, ague and 
fever is not generally a dangerous disease ; while in 
Sierra Leone, Africa, and all along the neighboring 
coasts, it is said that it cannot be exceeded mmalignity 
by any k—vvn disorder. If the ague has been present 
for any considerable length of time, it will be found dif¬ 
ficult to remove, liable to return, and will tend mate¬ 
rially to injure the constitution. 

Causes 

Exhalations from soil and marshes, called by the phy 
sicians marsh miasmata, are the great occasional cause of 
ague. The maimer in which this occasions the ague, 
is certainly very obscure; but, the observations of the 
most learned and celebrated have placed this as a cause 
beyond doubt. And though the inhabitants of low and 
marshy grounds are generally affected with mtermit- 
tents, yet it exerts a powerful influence over every 
species of fever, and the people residing about such 
places are generally short-lived. 

The means to obviate this difficulty, are to drain and 
cultivate the lands, to clean out all the timbers and old 
vegetable substances—as it is from these, after being 
covered a part of the yerr with water, that the poison 
exhales when exposed to the sun, and, rising with the 
watery vapors, load the atmosphere with disease and 
death. 

New countries are always subject to the ague, which 
subsides, however, upon the clearing up and cultivation 
of the soil, by whirh the whole surface is exposed to 
the action of the pure air. Persons should choose, 
if possible, for their places of residence, the most ele- 



FAMILY PHYSICIAN. 


41 


vated points of the town or country; and, if obliged 
to pass their time in low situations, should occupy the 
loftiest room in the building, keeping the windows shut 
which front the marsh. 

Persons residing upon our wester \\ prairies, should, 
if possible, keep out of the morning fogs and the chill¬ 
ing night-falls. They should always dig wells, and 
not drink the water found in springs -upon the prairies. 
Though it may seem pure, yet it is not filtered through 
the earth, but drained from its surface, and has in it 
much vegetable matter decomposed, which is poisonous 
to the human system, and contains the pestiferous seeds 
of disease. 

Certain states of the air favor the disposition of the 
body to ague, and rivet it in the constitution, by indu¬ 
cing a tendency to relapse from very slight causes, such 
as exposure to cold, a moist state of the atmosphere, 
the prevalence of an easterly wind, and exposure to the 
night—the latter of which should be carefully avoided. 
Weakness of body, unwholesome diet, long watching, 
residing in houses the floors of which lie near the ground, 
are not only productive of agues, but often of the most 
malignant fevers. 

We are far from being acquainted with all the causes 
that may have any agency in producing intermittent 
or ague and fever; but the marsh miasmata, arising 
from the combination of earth and moisture with decay¬ 
ed vegetable matter, is much the most common and 
the most important. 

Treatment. 

It has been questioned whether agues ought to be 
cured. Many people suppose that there is something 
salutary in the ague and fever; but,' as it frequently 
becomes complicated with other diseases, by neglecting 
to cure it in time, I would earnestly advise every one 
who has it, to get rid of it as soon as may be; for, as no 
possible danger can result from curing the disease, it 
is better to throw it off at once, than to risk the conse¬ 
quences of neglecting it. And notwithstanding it is a 
fact that physicians are entirely unacquainted with the 

4* 


42 


FAMILY PHYSICIAN. 


manner in which the marsh miasmata produces agues—" 
and although they are equally ignorant of the modus 
operandi , or practical manner, in which any medicine 
acts in curing the ague,—still, their ignorance in this 
matter does not lessen the value of such medicines as, 
we know from experience, does cure it. 

In the treatment of agues, as in all other complaints, 
we must vary our means with the existing circumstan¬ 
ces ; and though certain it is that most cases are withii; 
the control of art, yet some baffle every effort to effect 
a cure—but such generally wear themselves out in a 
few weeks. We should use all our means, however, 
to cure it, as the local affections which it creates are 
dangerous. “I have often noticed,” says an old and 
experienced physician, “ if such persons are attacked 
with fever within the course of a few months after the 
fits leave them, they almost invariably die.” 

There are two modes of treating ague and fever. 
One is strictly in accordance with the theory and prac¬ 
tice of physicians of the old school, distinguished as the 
regulars. The other is strictly botanic, being exclu¬ 
sively confined to vegetable remedies. Sometimes the 
latter will succeed the best; besides, the remedies are 
usually at hand, or can be procured with very little 
trouble and expense. I shall therefore give both modes 
of treatment, and leave the patient to choose either 
from necessity or preference, as may be. 

The Management of Ague and Fever , 

Is common ground to both modes of treatment. As 
it is not possible to stop the fit after it has once com¬ 
menced, the object must be to make it shorter and less 
violent by hastening the different stages. When the 
cold stage is on, therefore, we should endeavor to cut it 
short, and bring on the hot stage, by giving stimulating 
and warm drinks, and by putting the feet into hot water. 
The patient should be put into a warm bed, with bottles 
filled with not water, or with cricks having been boiled 
in hot water, wrapped up in cloths, and applied to the 
body. Or, the patient may be nibbed with a brush 
until a glow of warmth is excited on the skin ; and just 


FAMILY PHYSICIAN 


43 


3 


before the cold stage is expected to commence, the 
bowels and stomach should be cleansed either by a 
cathaitic or a gentle emetic. 

In the Treatment of the Disease 

In this stage, if an emetic should be given, (which 
is generally to be preferred,) take of the emetic tartar 
from 6 to 10 grains for a grown person, which is about 
che same as one-eighth part of a common tea-sjroonful; 
dissolve it in a tea-cupful of warm water, and let the 
oatient drink four table-spoonsful at once. If this should 
not operate as a puke in 15 or 20 minutes, take one 
table-spoonful of the same every 10 minutes until it does 
operate. Or, you rifay mix half of the above-mentioned 
emetic tartar with half a tea-spoonful of ipecac.; then 
put it into half a tea-cupful of warm water, and drink 
half at once. If it does not operate as a puke in 15 or 
20 minutes, take half the remainder—and, if it should 
be necessary, take the rest of it; or even ipecac alone 
might answer the purpose, though it is not so powerful 
as emetic tartar, or that and ipecac, mixed together. 
If you should choose to use ipecac, alone, cake as much 
as a tea-spoonful in warm tea or water, and repeat the 
dose once in 15 or 20 minutes, until it operates as an 
emetic, drinking plenty of warm water or of warm 
camomile tea, in order to facilitate the operation. 

If a cathaitic or physic should be given instead of 
the emetic or puke, it might be better, perhaps, to give it 
about two hours before the cold stage is expected. A 
smart dose of anti-bilious pills (Brandreth’s or Lee’s) 
will do. If they are not at hand, a thorough dose of 
salts and senna will answer the purpose very well. 
Should the operation be too strong, take from a half to 
a tea-spoonful of paregoric, or 10 or 15 drops of lauda¬ 
num ; this will check it, and relieve pain in the bowels. 

Should the stomach be very irritable, it may not be 
able to retain eithei the pills or salts; in which case 
it may be best to admi lister a dose of calomel and cas¬ 
tor oil ; not less tnan 10 nor more than 20 grains’ weight 
of calomel (which will be about the one-eighth part of 
a common tea-spoonful) should be given ; it should be 


44 


FAMILY PHYSICIAN. 


mixed up well with a table-spoonful of castor oil; and 
after taking it, the mouth should be well rinsed with 
warm water; then avoid taking cold, and abstain from 
cold drinks, and there will be no danger of having a 
sore mouth. If it should not operate in from two to 
four hours, take a second dose ; and should it operate 
too much, then resort to the paregoric or laudanum, as 
directed above. 

If the calomel and oil should happen to be vomited 
up soon after taking them, it will be better then to take 
something to settle the stomach ; a few drops of essence 
of peppermint and laudanum mixed with water, or a 
little of the oil of cinnamon dropped on a lump of sugar, 
mashed up and mixed with water^r spirits in a table¬ 
spoon, may be given ; and as soon as the stomach be¬ 
comes settled, try the calomel and oil again, and if the 
patient cannot keep it down, why then he must be con¬ 
tented to take a puke instead of the physic. If the pa¬ 
tient lias a strong dislike to oil, a tea-spoonful of jalap 
and a common dose (10 grains) of calomel, mixed to¬ 
gether in molasses, may be given instead of oil; or 
the jalap may be administered without the calomel— 
increasing the dose to a tea-spoonful and a half perhaps; 
and if it does not operate in two or three hours, repeat 
the dose as before directed. 

As soon as the hot stage comes on, it will be proper 
to disc-out mie the warm drinks and stimulants, and make 
use of cold and sour drinks, such as lemonade, or 15 
drops of elixir of vitriol in half a pint of water, or barley 
water with vinegar, or vinegar whey, or dissolve about 
a drachm of nitre (the eighth part of an ounce) in a pint 
of water or flaxseed tea, and take a tea-spoonful of it 
every hour ; or warm boneset tea may be taken ; or 
dissolve a little emetic tartar in cold water, making it 
weaker than you would for a puke, and take a tea¬ 
spoonful once an hour, just so as to produce a slight 
nausea at the stomach, but not so 'nuch as to induce 
vomiting; or one-fourth of a te- -spoonful of ipecac 
may be mixed with water, and given in the same way, 
for the same purpose; that is, to reduce the fever, and 
create a moisture of the skin ; and if the fever rum- 



FAMILY PHYSICIAN. 


45 


very high, attended with severe pain and a white tongue, 
a small bleeding will sometimes be of service especially 
when the patient is of a very full habit. 

When the sweating stage comes on, you may dis¬ 
continue the use of the foregoing means, and omit 
giving any medicine until it goes off, and a perfect inter¬ 
mission takes place During the intermission, the ob¬ 
ject is now to prevent the return of the paroxysm or 
fit, by giving tone or strength to the system. For this 
purpose it will be proper to steep an ounce of Peruvian 
bark in a pint of water, and take a table-spoonful of if 
once an hour; or the bark may be taken without being 
steeped, by mixing it up with molasses and milk, or 
with anything that best suits the taste, and take about 
a table-spoonful every hour; and if it does not sit well 
on the stomach, add to it a few drops of the essence of 
cinnamon or peppermint, or, what is better, a few drops 
of laudanum. 

The sulphate of quinine may be given instead of the 
bark—and on many accounts it is frequently preferable. 
Quinine is obtained from Peruvian bark by a chemical 
process ; it possesses the same strengthening properties 
as the bark, and is generally considered better, because 
it requires less for a dose, and agrees, better with the 
stomach. Quinine is usually administered either in so¬ 
lution or pills : if in solution, the following is a very 
simple formula, viz.: fill a two-ounce vial with water, 
and drop into it 15 or 20 drops of sulphuric acid, (oil of 
vitriol), or enough, at least, to make the water as som 
as vinegar; then put half of a tea-spoonful of quinine 
into the vial, and shake it until the quinine is dissolved : 
or, if given in pills, the following : 20 grains of quinine, 
20 grains of African Cayenne pepper, and sufficient 
molasses to pill; mix it well, and make it into 20 pills. 
A tea-spoonful of the solution, or a pill of the abo've, 
may be taken once an hour until the time for the next 
fit to come on shall have passed over. If, however, 
the paroxysm should return at the expected time, not¬ 
withstanding the means used here to prevent it, you 
may then discontinue the bark or quinine, until the fit 
is over ; or, you may continue the uso of it through the 


46 


FAMILY PHYSICIAN. 


cold stages, taking hot drinks at the same time, putting 
the feet into hot water, &c., &c., as before directed for 
treating the cold stages. But, as soon as the hot stage 
comes on, you must discontinue the bark or quinine, 
and then proceed according to the directions previously 
given for treating the hot stages. 

Substitutes for the Bark or Quinine. 

The bark of the broad-leaved willow is sometimes 
given in the ague, as a substitute for Peruvian bark. 
One ounce and a half of the dried and pounded bark 
should be infused in one quart of water for six hours ; 
then boil it over a gentle fire for a quarter of an hour, 
and strain for use. Half a gill may be given as a dose, 
five or six times a day, during the intermission. The 
barks of our common willows, which are bitter and as¬ 
tringent, have been used with success in the same dis¬ 
eases. And I consider the bark of the common dog¬ 
wood (cornus Florida ) to be but little, if any, inferior 
to the Peruvian bark, and it may be given in the same 
manner for ague and fever. 

Arsenic is now considered to be a valuable medicine 
in the ague. The arsenical solution called Fowler’s 
Solution is given in the intermission. The dose for an 
adult is five drops, gradually increased to ten or twelve, 
two or three times a day. This will sometimes pro¬ 
duce vomiting, in which case it will be proper to sus¬ 
pend its use, and give a cathartic of rhubarb. As a 
substitute for arsenic, the sulphate of zinc (white vitriol), 
in doses of one or two grains combined with a little 
opium, may be given two or three times a day during 
the intermission. We must bear in mind, however, 
that Avhile using these medicines, it is important to give 
a general cathartic, such as rhubarb, or castor oil, or 
salts, every few days, in order to keep the stomach and 
fowels regular, and to carry off the medicine which 
the .patient is taking; and that after the fever is en¬ 
tirely interrupted, we should continue the medicine for 
several days to prevent its return. 

“ And when all other means fail, as they sometimes 
do,” says an old practitioner, “ I generally had good 


FAMILY PHYSICIAN. 


47 


success in giving two or three grains of calomel, mix¬ 
ed with about the same quantity of quinine, three or 
four times a day, when there was no fever, taking care 
to give a dose of casto~ oil or epsom salts just before the 
next paroxysm was expected, in order to carry off the 
calomel and quinine out of the system. 

The different remedies and cures for ague and fever 
me almost as numerous as the number of persons who 
have attempted to cure it. The plan which I have 
struck out, however, is the most relied on by physicians, 
and is generally the most successful. 

There are some practitioners who are in the habit of 
disguising their medicines under as many different 
forms as their ingenuity can devise, in order to pre 
vent the patient from knowing what the medicine is, 
and they call it by some pretty name or other, such as 
tasteless ague drops, the ague pills—the aromatic pills, 
&c. All these are preparations of arsenic and quinine, 
and if any of them be given during the hot stage, they 
increase and prolong the fever, and in many cases en¬ 
danger the life of the patient; but as soon as the pa¬ 
tient has gone through the cold—the hot—the sweating 
stages, these medicines might then be given with per¬ 
fect safety. 

Note. —To prevent the return of the ague I would 
recommend the following pill : 20 grains of sulphate ot 
quinine ; 20 grains of pulverized Cayenne pepper; 20 
grains of pulverized rhubarb well mixed together, with 
just enough to pill it, then divide in 20 pills. Take 
one of these pills every three hours for twelve or fif¬ 
teen hours on the sixth and seventh days—the four¬ 
teenth and fifteenth days—on the twentieth and twenty- 
first days—the twenty-seventh and twenty-eighth 
days after the fit is broken. In other words, take on 
these days four or five of these pills, with three hours 
intermission between each pill. 



48 


FAMILY PHYSICIAN 


The Botanic Practice of Treating Agues and Fevers. 

There may he some, who, from prejudice against 
what is called"the old school practice, or from being so 
situated as not to have access to an apothecary, would 
prefer the botanic practice. I have therefore thought 
proper to subjoin this method also of treating 

Ague and Fever. 

In this complaint the stomach and bowels are gen¬ 
erally out of order; therefore, when the cold fit comes 
m, or before, drink freely of warm boneset tea, made 
strong, until it produces puking, and operates down¬ 
wards. Or a dose of bloodroot, or lobelia, or mandrake 
physic. The best way to prepare mandrake for physic 
is by taking the roots, two parts ; dwarf elder roots, one 
part; boil down and make common-sized pills ; dose, 
from two to four. If mandrake is not at hand, castor 
oil mixed with rhubarb or jalap may be taken for the 
same purpose. After this, take a dose of powdered 
gentian root, every morning before eating, and during 
the day take the dogwood bark (cornus Florida) in its 
proper dose, or any other strengthening remedy, such 
as camomile flowers, quassia made into a tea, &c. 

* If you should find the fit coming on again, discontinue 
what you are taking until all is over; and as soon as 
the cold stage begins to lay its icy hands upon you, just 
put your feet and legs into water as hot as you can 
bear it, and drink down cold water until you begin to 
puke with a vengeance, which will be in a very short 
time ; then go to bed and sweat as freely as you please, 
and either recommence taking the dogwood or the 
quinine pills according to the formula in the above note 
—- t one every hour while the fever is off, and if they 
should prove too physicing, prepare the pills without 
the rhubarb, as directed above. 

An Indian Cure for Ague. 

Put three hen’s eggs into a pint of vinegar, and after 
the shell is dissolved by the vinegar, the eggs are to be 


FAMILY PHYSICIAN. 


49 


taken out whole, and half a gill of this vinegar is a dose, 
three times a day. 

Another Cure. 

Mix equal parts of pulverized cinnamon, rhubarb, 
"sulphur, and cream of tartar. A tea-spoonful of this 
nixed with molasses should be taken twice a day. If the 
fas are still obstinate, then a syrup made of snakeroot, 
gentian, wormwood, colt’s-foot, cahosh root, tansy and 
hyssop, adding spirits and molasses, is .to be taken before 
the cold fit; and another syrup of coolworth, maiden¬ 
hair, cliicken-grass, and bull-rush is to be taken after it. 

Note.— Let it be recollected that the principal secret 
in curing the ague is to avoid as much as possible the 
causes which have induced it—to keep the stomach 
and bowels in good order—to avoid taking colds—to 
be careful about diet and exercise, and to take strength¬ 
ening remedies. 


Bilious or Remittent Fevei. 

Causes. 

Remittents are produced from the same causes that 
intermittents are, and differ from intermittents only in 
being more violent. Intemperance, especially in the 
use of ardent spirits, produces fevers in the most ma¬ 
lignant form. 

Symptoms. 

In remittent fever there is a remission or abatement, 
but the fever does not go entirely off as intermittent; 
this is the characteristic difference between the two. 
It commences with coldness, shivering, violent pain in the 
head and back, dejection ofspirits,sickness at the stomach, 
giddiness, loss of strength, and difficulty of breathing. 
This is followed by heat; the pulse, which was small in 
the cold stage, becomes full and quick, all the symptoms 
increase in violence, the sickness of the stomach fre¬ 
quently amounting to full vomiting. Soon these symp¬ 
toms abate, the skin becomes moist, and the patient feels 
almost well; but he is soon disappointed by another 

& 



50 


FAMILY PHYSICIAN. 


attack, which comes on with increased violence, and if net 
checked, great restlessness, delirium, offensive dischar 
ges, twitchings of the tendons, profuse clammy sweats, 
and convulsions frequently come on, which soon termi¬ 
nate in death. 

Treatment . 

In the treatment of this fever, our object is to bring 
the remission to an intermission ; for which, on the com¬ 
mencement, if there is much pain in the head, with a 
hard, quick pulse, bleeding will be useful, and may be 
repeated in quantities of from half a pint to a pint, ac¬ 
cording to circumstances, once in ten or twelve hours 
until the urgent symptoms abate. But the most impor¬ 
tant is to evacuate the bowels and stomach of their im¬ 
pure contents ; first take 25 or 30 grains of ipecac, or 
a tea-spoonful and a half, mix in a gill of warm wa¬ 
ter, take half of it, and if it does not operate in 20 
minutes, take the other half, and if that does not ope¬ 
rate in 20 minutes, take half as much more, and so on 
until it does operate, or ten grains (one-fourth of a tea¬ 
spoonful) of tartar-emetic may be dissolved in a tea¬ 
cup of hot water—four table-spoonsful every ten min¬ 
utes until it operates. If the patient drinks freely of 
warm water, it will favor the operation. Or 5 grains 
of tartar-emetic mixed with a tea-spoonful of pulverized 
ipecac in a tea-cupful of warm water, taken as above. 

When an emotic or cathartic operates too exces¬ 
sively, give a small pill of opium half as large as a field 
pea, or half a tea-spoonful or more of paregoric, or 
fifteen or thirty drops of laudanum, either of which 
may be repeated once an hour or two until the opera¬ 
tion is checked. If the puke does not operate as physic, 
it should be followed in a few hours by a cathartic, in 
common dose, bilious pills, calomel, jalap, castor oil, oi 
any other that is convenient. 

Or where an emetic cannot be given, w T e must give 
active cathartics ; calomel, from five to ten grains, with 
fifteen or twenty grains of jalap ; or give calomel with 
about a half dose of any other physic, or give jalap, or 
salts and senna, or oil, or any other physic without th, 
calomel When the emetic has operated smartly u 


ft 


FAMILY PHYSICIAN. 


51 


will not be proper to repeat it on the recurrence of the 
very next paroxysm, unless the symptoms are very vi¬ 
olent, but should then content ourselves with an active 
cathartic. 

When the first passages have been well evacuated, 
and the fever yet comes on as usual in relation to time 
and stage, you must resort to refrigerant (cooling) and 
diaphoretic (sweating) remedies—such as a tea-spoon¬ 
ful of spirits of nitre, or from seven to ten grains of 
Dover’s powders in a little cold water, or elm or flax¬ 
seed tea, once in an hour or two, or three, as the ur¬ 
gency of the symptoms may seem to dictate. This pro¬ 
motes perspiration, by causing the blood to flow to the 
surface of the body, and always is followed by an abate¬ 
ment of th e symptoms. Instead of the above, put about 
a half tea-spoonful of tartar-emetic in a tea-cupful of 
cold water ; give a tea-spoonful once an hour, until the 
fever abates. 

Tho warm bath is highly useful, and when it cannot 
be used for want of a proper vessel, the feet should be 
put in warm water once a day. 

The cold effusion is best, but must be used only 
when the fever is at its height. The most convenient 
way of applying cold, is by sponging the body with 
cold water, or vinegar and water ; this should never be 
neglected in any case of fever ; especially in hot weather 
and hot climates. 

Where there is much distress at the stomach, apply 
mustard drafts as near the seat of the pain as possible ; 
also, at the back of the neck, or between the shoulders 
and on the inside of the arms, when there is severe dis¬ 
tress in the head, whether attended or not with deliri¬ 
um. And if mustard drafts do not afford relief, blisters 
must be resorted to, or leeches, or cupping. 

When the fever goes off with a perspiration,' and the 
patient is relieved of all the violent symptoms, the pulse 
is soft and regular, the heat of the skin and the flush 
of the face have passed off, we have an intermission, 
and must give tonics. Peruvian bark, in dose of half 
a table-spoonful once an hour, mixed in anything con¬ 
venient ; or steep one ounce of the bark in a pint of 


o2 


FAMILY PHYSICIAN. 


boiling water ; give of this a table-spoonful once an 
hour, or prepare the quinine as directed, in ague and 
fever. 

If any of these produce fever, you must lessen tho 
dose ; and if yet the fever is increased, suspendentirely 
the use of them, and give an emetic or cathartic, for 
the stomach and bowels are not sufficiently cleansed. 

If the patient becomes suddenly faint, extremely 
weak, deranged, sinking of the pulse, twitching of the 
tendons, the tongue furred, and black, it approaches to 
typhus ; and wine, and bark, and quinine, &c., must be 
given, with ether or hartshorn, in a dose of a tea-spoon¬ 
ful once an hour ; castor, five or ten grains, to allay the 
irritability, or a small pill of opium ; apply blisters to 
the arms and legs, and drafts of mustard, onions, &c., 
to the feet and palms of the hands. 

Note 1 . — To allav the excessive vomiting which some- 
times attends the commencement of this fever, we must 
apply flannels wrung out of hot water, vinegar or spir 
its, or a mustard poultice, or blister over the region of 
the stomach—at the same time we are directed by au¬ 
thors to give opium, or lime-water, soda, magnesia, char¬ 
coal, &c. But whatever is given with a view to check 
*t must be in as small quantities as possible, or it will 
overload the stomach, and increase the vomiting. 

Note 2.—The food and drink must be adapted, in gen¬ 
eral, to the taste of the patient; the lightest and most 
nourishing will of course be the best, such as rice, ar¬ 
row-root, panado, gruel, mush, custards, roasted ap¬ 
ples, and mild kinds of ripe fruits. The patient must 
be kept clean, and everything about him so. 

Note 3.—The only means of prevention are to avoid 
exciting causes by living temperately, keeping the bow¬ 
els regular ; avoid cold, moist air, all sudden exposures 
to cold, and observe the utmost cleanliness in our per¬ 
sons and dwellings. 


FAMILY PHYSICIAN. 


53 


The Botanic Practice of Treating Bilious or Remittent 

Fever. 

* 

Tlie Bilious Fever is of the same nature as the ague 
and fever, but as the remission between the fits is so 
6hort, there is not so good a chance to strengthen up 
the system, for it will not do to give tonics when the 
fever is on. Therefore, you must try to make the re¬ 
missions longer, and so turn it into the ague and fever; 
and in order to do this, if the stomach and bowels 
have been well cleansed by a puke and physic, give a 
decoction of pleurisy root, and also small doses of lo¬ 
belia to sicken the stomach a little ; this will produce a 
copious perspiration or sweat, and you may then take 
tonics to strengthen the system, the same as for ague 
and fever. Elixr. vitriol, 15 or 20 drops, in a gill of 
pure water, half an hour before eating, makes a good 
tonic when the fever is off. 

During the fever one-fourth of a tea-spoonful of pul¬ 
verized mandrake and blood-root may be swallowed 
every three or four hours, or less if it pukes ; and some 
gentle physic ought to be taken as often as once in two 
or three days. But the best way of treating this or any 
other fever is to throw it off in the beginning by taking 
a smart dose of mandrake physic, and then a sweat, and 
afterwards something to strengthen the system. You 
may take a sweat by using the pleurisy root, or by 
bathing the whole body in warn water, in which hem¬ 
lock boughs have been boiled; or by sitting over the 
steam of the same, drinking warm peppermint or pen¬ 
nyroyal tea at the same time; or, if not able to sit up, 
beech blocks boiled in the same may be put to the pa¬ 
tient in bed, and some kind of drafts applied to his feet. 

The Yellow Fever. 

This fever mostly prevails in hot countries, frequently 
epidemically, and is often attended with great mortality. 
The nature of this fever is very much the same as bil¬ 
ious remittent fever, and it differs from it only in being 
much more violent—as this disease progresses (which it 
does usually very rapidly), great irritability of the stoiri 

5 


54 


FAMILY PHYSICIAN. 


ach comes on, the matter thrown up is generally slimy 
and tasteless, very seldom bile, and as the disease still 
advances, what is ejected from the stomach assumes the 
appearance of coffee grounds ; this is called the black 
vomit , but is not always present. About the same 
treatment is proper as in cases of bilious i emittent. 

Prevention of Yellow Fever. 

Persons residing in places where they are exposed to 
this disease must be very careful of not indulging too 
much either in eating or drinking ; and particularly in 
not exposing themselves to the heat of the sun, or the 
night air; as an error in these things is often of the 
most fatal consequence. Their food should be such as 
is easy of digestion, and should consist chiefly of vege¬ 
tables and sub-acid fruits. For drink, a little wine and 
water may be allowed. .And above all, let the body be 
kept gently open, once in six or seven days, for eight 
or ten weeks, till the constitution be somewhat inured 
to the heat of those burning climes. 

Inflammatory Fever. 

The attack, which is generally very sudden, com¬ 
mences with excessive prostration of strength and shiv¬ 
ering, which are soon succeeded by a violent heat of the 
skin, pain in the back, headache, giddiness, and general 
uneasiness. The headache is very acute, the eyes are 
suffused, and cannot bear the light; the face is full and 
red, and the whole countenance flushed; the arteries of 
the head beat violently. There is often bleeding at the 
rose, sometimes delirium, and the tongue becomes rap¬ 
idly coated w r ith a thick fur ; nausea or sickness at the 
stomach, vomiting of bile, great thirst, and a costive 
state of the bowels prevail. The pulse varies from one 
hundred to one hundred and twenty a minute, strong, 
full, and regular. Sometimes the pulse is weak and de¬ 
pressed, but rises immediately on bleeding. The breath¬ 
ing is quick, the skin very hot and dry, and the urine 
icanty and high-colored. If suffered to run its course 
? t may prove fatal in less than twenty four houifc. 


FAMILY PHYSICIAN. 


65 


Treatment . 

The patient generally requires bleeding and blister¬ 
ing, in order to prevent the inflammation from settling 
on the brain or other parts of the body; also, an 
emetic and a cathartic. After bleeding, puking, and 
purging, sudorifics or sweating medicines are to be used 
when the skin is hot and dry, and discontinued as the 
feverish symptoms go off and the skin becomes moist. 

Six grains of tartar emetic. 

One quart of water. 

A wine-glassful of this mixture may be taken once 
in four hours as a sudorific, or half that quantity once in 
two hours, less or more, as the patient can bear it, with¬ 
out puking. Cooling dlinks likewise, such as nitre or 
cremor tartar dissolved in water, may be given once an 
hour between the times of taking the sudorific. After 
the system is properly reduced by bleeding, &c., if 
there should be a determination of blood to the head, 
and a stupor or a constant inclination to sleeji should 
come on, a blister must be applied to each arm, be¬ 
tween the elbow and shoulder, or a blister on the back 
of the neck ; and if the pain should now determine to 
any other part of the body, a blister is to be applied to 
it. As soon as the general fever goes off, and the skin 
continues moist, the tongue becomes clean, and there is 
no very particular determination of pain to any part of 
the body, the patient may begin to take strengthening 
or tonic medicines. 

Mix together 1 ounce of Peruvian bark. 

1 ounce Virginia snake-root. 

1 ounce of orange peel. 

1 ounce of white oak bark. 

Put on this mixture one quart of boiling water ; le* 
steep. Dose, one wine-glassful once in two hours 
more or less, as the jiatient can bear. 

Note.— The above mixture must not be given until 
the fever has disappeared, and must be discontinued, 
if in any measure it should reappear. 

Typhus or Nervous Fever. 

The patient complains of chilliness, alternated with 


FAMILY PHYSICIAN. 


S6 

sudden flushes oflieat, he is listless and uneasy, and if 
he sleeps, groans and starts, and rises without being re¬ 
freshed; he complains of dull aching pain in the head 
and limbs, with soreness of the flesh, oppression in 
breathing, nausea, and want of appetite, increasing for 
several days, the patient being well enough to be up 
without having power to attend to business. The dis¬ 
ease is then fairly set in, increasing in the evening, and 
declining in the mornisg. The tremor or trembling ob¬ 
served on putting out the tongue, or raising the hand, 
is one of the most common symptoms of this fever. As 
the fever advances these symptoms become more in¬ 
tense, attended with confusion of the head, nausea, a 
sense of weakness, dejection of spirits, and frequent 
sighing without knowing the cause. The pulse varies 
during the day, sometimes a little quicker than usual, 
at other times about the natural standard. 

Sometimes the disease sets in more violently, with 
great pains in the back and limbs, weariness, a burning 
pain in the stomach, vomiting, vertigo, dimness of sight 
and numbness of the extremities. The hands now trem¬ 
ble so as to prevent guiding them to his mouth ; the fin¬ 
gers are in constant motion, tongue becomes dry, of a 
dark color, and trembles on attempting to put it out 
Stupor finally comes on, involuntary discharge from the 
bowels, hiccough, twitching of the tendons, cold clammy 
sweats, and death. 

Treatment . 

Whenever practicable, procure the attendance of the 
most skilful physician ; but if this cannot be obtained, 
produce a smart evacuation of the stomach and bowels. 
For this purpose twenty or thirty grains of ipecac, or 
half the ipecac with four or five grains of tartar emetic, 
may be dissolved in a pint or more of weak camomile 
tea, of which the patient may drink a gill every fifteen 
or twenty minutes, until it excites vomiting, and this 
should be assisted by drinking freely of warm water. 
If this emetic should not operate as physic, a cathartic 
of rhubarb, or castor oil, or cremor tartar, should be 
given the next day. 

Yeast is a powerful remedy in this disease, and aftei 


FAMILY PHYSICIAN 


57 


the stomach and bowels are cleansed, it sometimes ef¬ 
fects a cure without anything else. It may be given 
alone in doses of hall 1 or a whole table-spoonful every 
hour or two, or mixed up with powdered charcoal, or 
two table-spoonsful of it may be added to a quart of 
beer or porter, and a wine-glassful may be taken every 
hour or two. 

Sponging the body, when the skin is dry and hot, 
with cold water, is likewise one of the most powerful 
means that can be made use of in typhus fever, and the 
sooner it is adopted, after cleansing the stomach and 
bowels, the better. If great debility with sinking of the 
spirits should come on, after reducing the heat by spong¬ 
ing or otherwise, some cordial, such as wine or brandy, 
should be given immediately. 

In this fever, the greater the debility the greater will 
be the danger, and therefore, as soon as there is any 
remission of fever, the great point is to keep up the 
strength by tonics. 

Mix 16 grains of sulph. quinia, 

2, ounces of pure water. 

One tea-spoonful every hour; or mix togethei 
4 ounces compound infusion of gentian. 

^ do. Tincture of Colombo. 

\ “ compound Tinct. of Cardamoms. 

Two table-spoonsful are to be given morning, noon 
and evening, with the occasional addition of 20 or 3( 
drops of elixir vitriol. 

For pain in the head, apply cold vinegar and water, 
or ice in a bladder, or blisters on the back of the neck, 
with mustard poultices to the feet. 

When a diarrhoea or looseness occurs, three or four 
drops of laudanum should Jie given, to be repeated and 
the dose increased as may be found necessary. 

But if these means fail and there is great prostration 
of strength, with stupor, old Madeira wine must be given 
in large quantities ; he will relish it better mulled at 
first, but will soon be able to take-it clear, to the extent 
of one or two quarts a day, without any danger of in¬ 
toxication. It should be taken until the pulse fills, the 
delirium abates, and warmth returns to the extremities , 


T L MILT PHYSICIAN 


5S 


and upon die rmshe-t r-eeirancc of die stupor retum- 
iir. me p kise c niekeninz. and sinking, the wine must 
be resume 1. and co-dimed in tbit quantity which is 
found -ark lent to keep the patient from sinking. \\ hen 
-wine cannot be had. rum and branlr diluted with milk 
or sweetened water will answer, and with some patients 
is relidied belter. As soon as the patient is able to 
lane noarb/iment. the quantity of wine must be srradu- 
ally diminished, fir even a third part of what was ne¬ 
cessary when laboring under the disease, would now 
province dangerous intoxication. 

Note 1.—In Terr watjnmr cases, this fever is fetal 
on or before the -e - enth day: more frequently, how¬ 
ever, tho*e who die are carried off towards the end of 
the second week. Wijen the patient lives over the 

twentieth nav, he generaliv recovers. 

* — « 

Note 2.—After the stomach and bowels are well 
cleaned as <3.retied a ore, phy -ic must be adminis¬ 
tered with caution, on account of the tendency to fatal 
diarrhoea. 

Note 3/ — In the early stage of this disease, when 
the e i- much heat, -washing the face arid hands with 
co> v.r.e^ar a ol wa*e.-. ar. wi ying r.ne body with cloths 
wn; .g out of trie ssrne, will be highly refreshing; and 
i tne more advanced stage of the d. -ease, when there 
L- .e heat, bathing dally ;r» a strong decoction of black 
or ' -re oa>i ark, about m i Ik warm, will produce the 
happiest effects. ► 

Note 4.— j he pa lerr* s:.o h i have hi* linen a h bed- 
changed of en, and everything that contributes to 
cia^. the a;r and cleanliness should be adopted. 


Small-Pox. 


Kympt/rm*, 

At t.j; tf-.'l cftc. (,■ < 1 ; : y« after receiving 

«natl-|Krx eentegien into the *y, lie erurrtive ferei 
cwonMsnee* with *erene pai,. in the hack of the hca/1 
vruh vonuting and i ttnw w fay j*; 



FAMILY PHYSICIAN. 


59 


stomach The patient is very drowsy, and sometimes 
delirious. On the third day of this lever the eruption 
appears like flea bites, first on the face and limbs, and 
gradually extending over the body. On the third day 
of the eruption, a small vesicle or blister, having a cen¬ 
tral depression, is observed on the top of each pimple 
or pustule. On the sixth day of the eruption, these pus¬ 
tules, instead of having a central depression or flatness, 
are now filled up with a thick yellowish matter, and 
become plump and round. On the seventh and eighth 
days of the eruption the pustules burst, and scabbing 
commences over the body. The mildest form is when 
the pustules are distinct from each other, and are well 
filled with matter; it is then called distinct small-pox. 
When the pustules run together and remain flat, it is 
termed the confluent small-pox , and is much the most 
dangerous. 

Treatment. 

The patient must be debarred from animal food, and 
have cooling acids for drinks, keeping his body open 
with gentle laxatives, and above all, exposing him freely 
to cool air. The more urgent the symptoms, the more 
will the patient stand in need of air; for where the ven¬ 
tilation is free, it is inconceivable how refreshing it 
proves, and how suddenly it is capable of reducing tlie 
pulse, and of moderating the symptoms. The proper 
treatment of the patient from the very first attack of the 
disease, will have great influence on the form whicli it 
assumes. If lie be kept in a warm room, be loaded 
with bed clothes, and get warm drink, the fever will be 
severe and the eruption copious, while by an opposite 
treatment the disease may be rendered perfectly mild. 

In the early stage of small-pox, and during the erup¬ 
tive power, when the symptoms run high, it will be 
proper to wash the body generally with cold water. 
This, when had recourse to on the attack of the vario¬ 
lous fever, usually mitigates the headache, pain in the 
back, and other febrile symptoms ; a slow and gentle per¬ 
spiration succeeds, and a mild eruption takes place. 
Where it is resulted to after the small-pox has made 


60 


FAMILY PHYSICIAN. 


their appearance, and by their quantity and duration of 
the fever a confluent pock is expected ; the cold bath 
not only moderates the febrile symptoms, but also di¬ 
minishes the number af the pustules, and greatly lessena 
the danger of the disease. 

Note 1. —The temperature of the patient’s chamber 
should always be such that he may experience no disa¬ 
greeable degree of heat, but rather a sensation of cold j 
and except he complain of being chilly, the cold regi 
men cannot be earned too far. 

Note 2. —He should lie on a mattress covere a onl, 
with a few bed-clothes, a feather bed being apt to oc 
casion too great a degree of heat. He should have an 
apartment to himself, as the heat of a crowded room 
must prove injurious ; and his body linen, as well as 
that of the bed, should be shifted frequently. 

Note 3.—Blood should be taken with great caution, 
and that usually by cupping or leeching, where the fe¬ 
ver runs very high in persons of full or robust habit. 

Note 4.—Great caution should be observed with re¬ 
spect to the use of purgatives in this disease. To dis¬ 
lodge the contents of the bowels in such cases, where 
costiveness prevails, the most gentle laxatives, such as 
Epsom salts, or Rochelle, powders-or oil, with the oc¬ 
casional use of clysters, only should be employed. 

Note 5 .—On the coming on of the fever, the stomach 
in some cases is much disordered, and a constant nausea, 
or frequent vomiting, is apt to arise ; to obviate these, 
it will be proper to give a gentle emetic, working it ofl 
with a few draughts of camomile tea. 

Note 6.—To prevent the disease, be vaccinated with 
cow-pox matter, and if it takes properly you are gene¬ 
rally safe from the contagion of small-pox. 

Chicken-Pox ( Varicalla , Lymphatica). 

After a very slight fever the eruption appears in vesi¬ 
cles or blisters about the size of a split pea, perfectly 
transparent, like that which is raised by a scald or blis¬ 
ter ; but they have no central depression like small-pox. 
About on the fourth day the matter in them becomes 
thick, and then they % ery much resemble that stage of 


FAMILY PHYSICIAN. 


61 


the small-pox when the central depression of its pustules 
is swelled out with matter. 

Treatment. 

It is generally sufficient that the patient be kept mod¬ 
erately cool, and supplied with cold or sour drink and 
light food. If there should be much fever, a dose of 
salts may be given; and finally the whole general plan 
to be adopted, both in this disease and in the varioloid, 
is the same as that which is practised in small-pox. 

The Measles. 

The measles are known by the appearance of small 
eruptions, resembling flea bites, over the face and body ; 
but particularly about the neck and breast, not tending 
to suppuration. 

The signs are, chilliness and shivering, pain in the 
head, fever, sickness, and vomiting, as happen in most 
fevers ; but the chief characteristic symptoms are, a 
cough, and heaviness about the eyes, with swelling and 
inflammation, together with a discharge of a serous 
humor from the nostrils. The eruptions appear about 
the fourth or fifth day, and sometimes about the end or 
the third. On the third or fourth day, from tlieir first 
appearance , the redness diminishes, the spots or very 
small pustules dry up, the skin peels off, and is re¬ 
placed by a new one. The symptoms do not go off on 
the eruption, as in the small-pox, except the vomiting ; 
the cough and fever increase with the weakness and 
defluxion on the eyes. 

To distinguish Scarlet Fever from the Measles. 

The scarlet lever sometimes resembles the measles, 
so exactly as not to be easily distinguishable ; though 
this is a matter of great importance, because the man¬ 
ner of cure in the two diseases is extremely different. 
The redness of the scarlet fever is more equally diffused 
than in the measles, and is not, like the latter, in dis¬ 
tinct spots with the natural color of the skin interposed. 
In the measles, also, the eruption rises more above the 
skin, and occasions a roughness to the touch, which is 
hardly observable in the scarlet fever, except a very 
little roughness sometimes in the arms. In the scarlet 


62 


FAMILY PHYSICIAN. 


fever there is seldom a severe cough ; the eyes do not 
water much, and the eyelids are not red and swollen ; 
all which rarely fail to attend the measles. The time of 
the eruption is likewise different, for it appears in the 
scarlet fever both in the face and arms on the second 
day ; but in the measles it begins only about the third 
day to be visible on the chin and breast, and does not 
come to the arms and hands till the fourth or fifth day. 

Treatment. 

The treatment must in the main be regulated by 
symptoms. If the disease is slight, nothing more is ne¬ 
cessary than to keep the body open by gentle cathartics, 
as epsom salts, castor oil, senna, &c. But if the fever 
runs high, with difficulty of breathing, we must take 
blood, give an emetic, or brisk cathartic ; blister the 
breast, arms, and legs, to draw the blood from the lungs ; 
breathe through a tea-pot the steam of hot water, and 
give Dover’s powder or small doses of antimony or ip¬ 
ecac, or any of the sudorifics (sweating medicine) used 
in fever. This course will be particularly appropriate 
where the eruption of measles disappears before the 
proper period to bring them out, together with putting 
the feet in warm water, and giving warm drink, wine 
whey, warm sling, mint tea, &c., but the patient must not 
be exposed to cold while the eruptions are coming out. 

If the cough be troublesome, give freely of flax-seed 
tea, slippery elm, or solution of gum-arabic. To allay 
the cough, take at night, 

Tea-spoonful of paregoric, or from 20 to 40 drops of 
laudanum. 

The bad consequences which sometimes follow this 
disease, such as consumption, weakness of the bowels, 
obstinate inflammation of the eyes, &c., are generally 
obviated by bleeding and evacuating the stomach and 
bowels, by an emetic and cathartic, in the first stage of 
the disease. 

Sometimes the symptoms manifest a malignant chai- 
acter, and a putrid tendency prevails. In such cases, 
the treatment must be right the reverse of the above, and 
the case be conducted as in nervous fever—which see. 


FAMILY PHYSICIAN. 


63 


Regimen. 

Regimen should always be guided by the degree of 
fever ; cooling mucilaginous drinks, such as rice or bar¬ 
ley water, flax-seed tea, elm tea, solution of gum-ara¬ 
bic, &c., with jellies, toast, panado, rice, arrow-root, sage 
and gruel. 

The greatest caution must be observed, that the pa¬ 
tient be not exposed suddenly to cold. Persons have 
been killed in a few hours through the over officious- 
ness of attendants by changing their clothes when they 
were in a profuse perspiration, or otherwise exposing 
them to a chill. 

Scarlet Fever. 

This fever takes its name from the scarlet efflorescence 
which appears on the skin of the whole body, not rising 
above the surface, attended with heat, dryness, and 
itching. After two or three, or four days, the efflores¬ 
cence disappears, the skin peels off, and there remain 
branny scales dispersed over the body. 

Treatment. 

Where the disease appears in this simple state, there 
is little required from art but the warmth of the bed, 
confining the patient to diluent drinks, and giving a gen¬ 
tle cathartic or two at the close of the distemper. 

Malignant Scarlet Fever. 

The scarlet fever sometimes puts on a very malignant 
appearance. It then attacks with a chilliness, languor, 
sickness, and oppression ; these are succeeded by great 
heat, nausea, and vomiting, with a soreness in the 
throat, a small, quick pulse, and a frequent and laborious 
breathing. The tonsils appear inflamed and ulcerated, 
though not much swelled; and on the third day the 
efflorescence appears, but without any relief. 

Treatment. 

This dangerous kind of the scarlet fever requires 
great caution and judgment in the method of cure. 
Bleeding can hardly be ordered with safety ; but if in¬ 
flammatory symptoms snould prevail so as to require 


64 


FAMILY PHYSICIAN. 


that evacuation, it must be made by applying cupping- 
glasses betwixt the shoulders, and repeating the opera¬ 
tion as occasion requires. The same precaution is also 
necessary in promoting an evacuation of the bowels; 
for antimonials, which are so successful in other fevers, 
in this frequently bring on violent and dangerous pur¬ 
ging. The body, if costive, must be kept open by gen 
"le and emollient clysters. A blister should be ap¬ 
plied between the shoulders, and another round the 
throat, if there is great difficulty in breathing. If a 
putrescent state of the body take place, the chief de¬ 
pendence must be on Peruvian bark, joined with snake- 
root and cordials. If the bark should run off by stool, 
three, four, or five drops of laudanum may be added to 
each dose. 

To Prevent Infection. 

To prevent infection, the sick must be confined in 
separate apartments, the patient and everything about 
him must be kept perfectly clean, and the room well 
ventilated ; frequently syringing or gargling the throat 
and washing the hands of the attendants will render se- 
curity, and prevent the spread of the disease by infec¬ 
tion. 

Miliary Fever. 

The miliary fever takes its name from the pustules 
or bladders resembling, in shape and size, the seeds of 
millet. There are two kinds of this eruption, the white 
and the red. It begins with a shivering, followed by a 
proportional degree of heat; a depression of spirits ; a 
pulse sometimes quick and weak, at other times rather 
depressed and hard ; an oppression at the fore-part of 
the chest; a frequent sighing; terror after sleep, and 
pale urine. On the third or fourth day the eruption 
appears chiefly on the neck, breast, and back, being 
generally preceded by a profuse sweat of a sourish 
smell, and a pricking or tingling sensation in the skin, 
especially in the fingers, and an itching in those places 
where the pustules are most numerous. After the erup¬ 
tion is completely out, the symptoms subside, the urine 


FAMILY PHYSICIAN. 


65 


becomes higher colored, and the pulse mor§ calm, soft, 
and full. In about seven days the eruptions dry and 
peel off. 

Treatment. 

If the febrile symptoms run high, bleeding in the be¬ 
ginning, before, the eruption, will sometimes be necessa¬ 
ry, which must be proportioned to the different circum¬ 
stances of the patient’s case; and then, the following 
draught to be given : 

8 tea-spoonsful of water, 35 drops of antimonial wine, 
the juice of half a lemon, with two tea-spoonsful of syr¬ 
up : mix. This draught may be taken every four hours, 
as long as the fever runs high. 

Further Remedies. 

If, on the contrary, the lever should appear of the 
low nervous kind, cordial medicines are required, and 
winewhey may be allowed for drink, but the patient 
must not be kept too warm. 

When a violent pain in the head, or delirium occur, a 
blister should be immediately applied betwixt the shoul¬ 
ders. 


Inflammation of the Brain. 

Symptoms. 

The attack commences suddenly by pain in the back 
of the neck, shooting into the head, violent throbbing in 
the arteries of the neck and temples ; redness of the 
face and about the eyes, terrible headache, incapability 
of bearing light or noise, the ideas become confused, 
the pain increases, the eyes sparkle, fierce delirium 
comes rapidly on, the patient obstinately shuts his teeth 
against all food and medicine, and, with any thing he 
can lay hold of, he attempts to destroy his own life. 

Causes. 

Exposure of the head to the scorching rays of the 
sun, violent fits of passion, deep and long continued 
study, sudden exposure to cold after great heat, intern 



66 


FAMILY PHYSICIAN. 


perate use of ardent spirits, suppression of usual evacu¬ 
ations, poisons, want of sleep, erysipelas of the face, 
fracture of the skull, &c. 

Treatment. 

Bleed largely from the arm—from a pint to a quart. 
During the bleeding let the patient be held in a standing 
posture. Immediately after bleeding a large dose of 
salts or calomel and jalap must be given, and if it does 
not operate in two or three hours, let it be repeated. 

After the pulse is reduced by bleeding and physic, 
if the pain in the head still continues, then cupping or 
leeches should be forthwith applied to the temples, fore¬ 
head, and back of the neck. And if the symptoms 
still prove obstinate the head ought to be shaved and 
the whole of it covered with a blister. It will be of 
great service to immerse the feet and legs in warm wa¬ 
ter, and afterwards to bind hot mustard plasters on the 
feet in order to produce a revulsion of blood from the 
head. To produce perspiration, mix together one 
once of spirits of nitre, one ounce of pure water with 
2 or 3 grains emetic tartar dissolved ; and of this mix¬ 
ture give a tea-spoonful every hour, or enough to sicken 
without vomiting. 

Finally the patient should be kept in an erect posture 
as much as possible, in a dark room, and everything 
around him ought to be perfectly quiet in order to keep 
the mind as calm as possible. 


Delirium Tremens. 

Symptoms. 

Trembling of the hands or whole frame, sleeplessness, 
delusions of sight, talks incoherently, and sometime? 
raves, and offers violence to himself and others. It is 
very dangerous. If not cured it usually runs its course 
in four or five days, and sometimes terminates in a fatal 
epileptic fit. 

Causes. 

Intemperance, or suddenly abstaining from ardent 
spirits after a long intemperate use of them, is the most 



FAMILY PHYSICIAN. 


67 


common cause. It is said, however, that rheumatism, 
violent agitation of the mind, the poison of lead, and 
the long continued use of opium, will produce it. 

Treatment. 

Some practitioners give an emetic at the onset, but 
opium is the main stay and grand sheet anchor in this 
complaint. Bleeding is to be strictly forbidden except 
by leeches on the back of the neck and about the head. 
If it be occasioned by suddenly abstaining from strong 
drink, it should be given to him again in small quantities. 
The principal object is to calm the disturbance of the 
nervous system and procure sleep, and for this purpose 
opium must be given in large doses until it produces the 
effect. Ether, hartshorn and camphor, are likewise 
useful; and with or without an emetic a dose of physic 
should be given in the beginning in order to regulate 
the state of the bowels. 


Quinsy. 

This is an inflammation of the throat, affecting espe¬ 
cially the gland, called the tonsil glands, and spreading 
in many instances to the palate, tongue and nose. It 
usually runs its course in six or eight days. This is not 
considered a disease of much danger generally, yet it is 
that which deprived not the United States only, but the 
world, of her brightest ornament— George Washing¬ 
ton.* 


*On the afternoon of the 13th December, 1799, while the Gene¬ 
ral was riding out to one of his farms, he was overtaken by a rain 
which soon turned into a snow storm. A quantity of snow was de¬ 
posited betwixt his cravat and neck, to which he paid no particu¬ 
lar attention, but on his return home supped and went to bed as 
usual. Sometime before day he was awakened with sore throat, 
and difficult breathing. A domestic was called up, who bled him, 
which afforded no relief. About ten o’clock Dr. Craik, of Alex¬ 
andria, reached Mount Vernon ; he immediately called for counsel, 
doctors Dick and Brown. All was done that human skill could do; 
but the moments hastened only to confirm the previous declaration 
of the illustrious sufferer, “that his hour was come.” 

To oblige Mrs. Washington he continued to take medicine until 
the inllammation obstructed, swallowing; he then undressed Inin- 




68 


FAMILY PHYSICIAN. 


Treatment. 

Give an emetic in the commencement of the disease. 
This often arrests it. When the symptoms are urgent 
and the fever high, bleed, or apply leeches externally to 
the throat. When the tonsils or palate are much swell¬ 
ed, they should be scarified with a knife or lancet. A 
little blood obtained directly from these parts will afford 
great relief. 

Aque ammonia, one ounce; sweet oil, one ounce. 
Mix, and use by rubbing it on the throat as a liniment. 

The bowels must be moved by a smart dose of salts. 
Mix together 

^ pint of strong sage tea, 

A tea-spoonful of pulverized alum, 

Two table spoonsful of honey. 

Use this mixture frequently for a gargle ; but not 
swallow this composition. 

In the early stage of this complaint, blisters about the 
size of a fifty cent piece, applied on the throat, will 
sometimes drive it away. 

When the tumor is so large as to impede the breathing, 
a deep incision must be made with the lancet, this will 
let out the matter if formed, and if not, the flow of blood 
will lessen the inflammation and give instant relief. 

Inhaling the fumes of warm vinegar through the 
spout of a tea-pot, and warm applications to the throat, 
when it cannot be scattered, must be resorted to, to fa¬ 
vor suppuration. 

Mumps. 

This is an inflammation of the paroted gland situated 
at the corner of the jaw, just under the ear. It runs its 
course in four or five days—is contagious. 

Treatment. 

The mumps seldom require medical treatment; con- 


self and went to bed, as he said, “to die.” About half an hour be 
fore he died, he desired all to leave him, that he might spend his 
last moments with God. 

Thus, he who had been the sage in council, the storm in war , 
and he, who had filled up the measure of his country’s glory , wag 
the triumphant Christian in the arms of death 




FAMILY PHYSICIAN. 


69 


finement to the house, warm fomentations, and a dose 
of salts are all that is necessary in ordinary cases. 
Beware of taking cold. Ij» the testes become affected 
use cooling applications and suspend the parts. 

Rheumatism 

Is an affection of the extremities and external cover 
ings of the body having its seat in the muscles and ten¬ 
dons, and is characterized by pain, stiffness, and swell¬ 
ing of the joints, and in the acute stage, when violent 
is attended with fever. 

It is caused by an exposure to cold and moisture, 
sleeping in damp beds, putting on damp clothes, and 
working in damp situations, &c. 

Treatment. 

If acute, it will be necessary to reduce the system by 
a good smart dose of salts, and perhaps the loss of 
blood, either by the lancet, or by cups or leeches. Af 
terwards give such medicines as will cause perspiration. 
In order to which let the patient drink freely of bone- 
set tea, with bottles of hot water at his feet and side, 
and be well covered in his bed ; or ten grains of Do¬ 
ver’s powder every four or six hours until relieved of 
pain. Blisters applied so as to cover the whole affected 
joint, is one of the most powerful and certain cures. 
The Thomsonian remedies are sometimes very useful 
in this disease. The wine of Colchicum or meadow 
saffron, is considered a very important remedy in this 
disease. The wine is made by infusing one ounce* of 
the seeds in a pint of wine, (Teneriffe) ; let it stand 
fourteen days, occasionally shaking it, and then filtei 
through paper. Dose, one tea-spoonful. The follow¬ 
ing is a very good formula: Mix together 
One tea-spoonful of magnesia, 

A tea-spoonful of wine of Colchicum 
A wine-glassful of water. 

This dose can be repeated three or four times a day. 
' Rheumatism of long standing is always chronic when 
the above remedy will be useful—together with sweat¬ 
ing medicines. The bowels must be kept open and the 
diet low. I will be also necessary to shield the parts 


70 


FAMILY PHYSICIAN. 


affected by cotton-bats, or India rubber cloth. If the 
joints become stiff, rub them perseveringly, and try to 
exercise them. This will do much towards restoring 
them. The following is an excellent counter-irritant: 
One pint of rum or whiskey, 

Four ounces of ground mustard, 

Well mixed, and rubbed on the affected part. 

Erysipelas. 

This disease is ushered in by symptoms of feverish¬ 
ness, full and frequent pulse. The functions of the 
brain become disturbed, and drowsiness or confusion of 
the head, amounting almost to delirium, accompanies 
the hot stage. On the second or third morning, red¬ 
ness and swelling appear, very frequently on one side 
of the nose, spreading rapidly to the rest of the face, 
neck, and shoulders. There is a distressing tingling 
and heat in the inflamed surface. After a time blisters 
arise, containing thin, yellow serum, which burst and 
leave the skin in that part of a livid color. The eye¬ 
lids sometimes become so inflamed as to close up en¬ 
tirely. The disease is owing semetimes to a hereditary 
predisposition, or a peculiar organization of the skin. 

It prevails more among females than males. It sel¬ 
dom attacks the robust and plethoric, but those who are 
debilitated by previous disease, unwholesome diet or 
bad air. Sudden cold applied when the body is over¬ 
heated, often gives rise to this disorder. It is supposed 
to be contagious, frequently prevailing in hospitals for 
the sick. The diseases of the liver are intimately con¬ 
nected with the erysipelas : and a vitiated or suspended 
secretion of the brie will become the exciting cause in 
the predisposed, as well as a crude, acrid state of the 
stomach, especially in the case of children. 

Treatment. 

An eminent regular physician recommends in the 
above complaint the following course. Take a full por¬ 
tion of salts every other day, until the fever and red¬ 
ness of the skin is removed. Put half an ounce of 
ci earn of tartar to a quart of cold water, and take a 
wine-glassful every two hours day after day. Never 


FAMILY F.irSICJAN. 


71 


use poultices, but apply flour dry to the inflamed parts. 
Keep the skin warm and moist, and one week will 
cure the fever, and restore the skin to its natural color. 

Those who prefer the botanic practice will adopt the 
following method, which has been remarkably success¬ 
ful. Put the patient to bed, and give a sweat, by put¬ 
ting hot bricks wrapped in cloths wet in vinegar to the 
feet, sides, and shoulders. Give a lobelia emetic, tak¬ 
ing composition powders night and morning afterwards. 
Drink plentifully of pennyroyal tea. Pursue this course, 
taking an emetic every other day, till the fever sub¬ 
sides ; then give a portion or two of physic. Use no 
ointments. A plait of wool or soft flannel, is all that is 
necessary to lay upon the eruption. 

Earache. 

This is a disease which affects the membrane which 
lines the inner cavity of the ear. It is a very painful 
disorder, often producing convulsions, and even delirium. 

Causes. 

Sudden cold, especially an exposure of the head to 
the cold, when covered with sweat—a hardening of the 
wax in the ear, or from any cause which may produce 
an inflammation. Worms or other insects often get 
into the ear and cause pain. 

Remedy. 

If the pain be occasioned by any hard substance in 
the ear, a few drops of olive oil will relax the mem¬ 
brane ; if followed soon after by a few drops of sweet 
oil and paregoric, it will relieve the pain. If the pain 
be occasioned by a sudden cold, let some warm tobacco 
smoke, drawn through a pipe, be infused into the ear. 
Let the patient’s feet be immersed in hot or warm wa¬ 
ter, and the heart of a roasted onion be placed in the 
ear, and bound up ; and a warm brick be constantly ap 
plied. When the feet are taken from the water, bind 
roasted onions upon the feet. This will seldom fail to 
give relief. 

Weak Eyes. 

Those troubled with weak eyes, should make it a 


72 


FAMILY PHYSICIAN. 


rule to cleanse the bowels thoroughly every fall and 
spring with epsom salts and sulphur combined, and 
wash the eyes every morning with pure cold water. 

Sore Eyes. 

Make a decoction of fresh wild turnip, ov of lobelia; 
strain through a fine cloth, and use it for a wash. Or, 
dissolve twelve grains of white vitriol, and sixteen 
grains of sugar of lead in a half a pint of water ; or, in¬ 
stead of the water, in three gills of milk and use the 
whey. * 

Headache. 

Pain in the head proceeds from various causes, and 
is generally the symptom of some other disease. Indi¬ 
gestion, foul stomach, an exposure of the head to the 
hot sun, a rush of blood to the head, are the most com¬ 
mon causes. 

Treatment. 

If the pain is occasioned by indigestion, let a pill be 
taken to open the bowels ; if from a foul stomach, take 
an emetic and sweat, followed by a dose of senna, or 
oil; if from a rush of the blood to the head, apply 
leeches, and keep the head cool by laying upon the fore¬ 
head cloths wet in cold spirit, or vinegar and water. 
In cases of the common, or &ick headache, drink freely 
of strong thoroughwort tea. 


Inflammation of the Eyes. 

Symptoms. 

The eyes swollen and bloodshot, attended with pain, 
ghedding tears, fever and intolerance of heat. 

Causes. 

External injuries, such as blows, &c., particles of 
sand, or other bodies getting into them—exposure to 
cold—strong light, &c. Nothing is more certain to oc¬ 
casion inflammation of the eyes, than night watching, 
continued reading or writing toy candle light. 



FAMILY PHYSICIAN. 


73 


Cure. 

If the inflammation is occasioned hy any substance 
getting into the eye, it must first be removed ; a very 
fine paint brush, or a piece of silk, will do to operate 
with. A small syringe, filled with milk and water, and 
applied, will often wash it out. This done, reduce the 
inflammation by keeping the bowels open with epsom 
salts, and applying leeches near the eye. Let the food 
be mostly of mild vegetables, and the drink of balm tea. 

Convulsions, or Fits. 

These generally proceed from overflowing the stom¬ 
ach and bowels with crude indigestible food. Some¬ 
times they precede an eruption, as chicken pox, measles, 
&c.. and from cutting teeth, or tight clothing. If cos¬ 
tive, give the child a clyster, afterwards a gentle vomit, 
and keep the body open by small doses of magnesia 
or rhubarb, and give a dose occasionally of some warm¬ 
ing preparation, as peppermint, or anise seed steeped, 
and sweetened. If fits proceed from the pain of teeth¬ 
ing, a little paragoric may be administered, or a tea of 
valerian, or the scullcap herb. 

Heartburn. 

This is not a disease of the heart, but an uneasy sen¬ 
sation of heat or acrimony about the pit of the stomach, 
attended with belching, nausea, and vomiting. When 
occasioned by a sour stomach, a tea-spoonful of mag¬ 
nesia, or carbonate of soda, in a little water, will re¬ 
lieve. When owing to wind, use anise, coriander, or 
caraway seeds. When indigestion is the cause, a dose 
of sweet tincture of rhubarb will give relief. When 
troubled with hot fumes and vomiting after meals, three 
pails of saleratus, and one of rhubarb, finely powdered, 
and a tea-spoonful taken daily in a tumbler of cold wa¬ 
ter, sipped up in the course of the day, is pretty cer¬ 
tain to give relief. It may be tinctured with pepper¬ 
mint or wintergreen. Rhubarb, magnesia, or soda loz¬ 
enges, are convenient to carry in the pocket for this dis¬ 
order. 


7 4 


FAMILY PHYSICIAN. 


Hydrophobia. 

When a person has been bitten by a mad dog, if it 
be in a fleshy part, and where there is no danger of 
hurting any large blood-vessel, the parts adjacent to the 
wound may be cut away. But if this be not done soon 
after the bite has been received, it will be better tr 
omit it. The wound may be dressed with salt and wa 
ter, or vinegar and salt, and afterwards dressed twice ; 
day with yellow basilicon mixed with red precipitate 
of mercury. The blue skull-cap herb has been re 
garded as a specific for this disorder. It was long 
used with great success by a man by the name of John 
Ferris, in Westchester Co., N. Y. About two ounces 
of the dried herb, when reduced to powder and divided 
into several portions, is said to be sufficient to cure man 
or beLst, if seasonably given. Dr. Ferris gave it in de¬ 
coction, after cleansing the bowels with a dose of physic, 
washing the part bitten with the same. Dr. Ferris told 
me that he had cured patients by this remedy, even 
after signs of madness began to appear. See another 
remedy under the article Lockjaw. 

Lockjaw. 

Sweating, by means of soaking the feet in warm 
water, or by hot stones quenched in vinegar, is of the 
first importance in this complaint. Take one ounce of 
the seed of lobelia, pounded fine, two ounces of cay¬ 
enne, half a pint of hot drops, to be kept in a bottle for 
use, to be shaken when used. This will go through the 
system like electricity. In pouring a little into the 
mouth between the teeth and cheek, when the jaws are 
set, it will relax the spasms as soon as it touches the 
glands at the roots of the tongue, and the jaws will at 
once become loosened. Give a dose of it as soon as 
the spasms have abated, and drink freely of pennyroyal 
tea. Dr. Thompson says he cured three dogs with this 
preparation, under the most violent symptoms of hydro- 
phobia. One of his agents cured a man who had been 
bitten by a mad dog. I have not the least doubt, he 
says, of its being a specific for that disease It should 
be taken in tea-spooniul doses, and occt onallv re 
peated. 


FAMILY PHYSICIAN. 


75 


J aundice 

1 his disease is occasioned by some derangement in 
the secretions of the liver, obstructions in the tubes or 
pipes, or by the bile being so thick that it cannot flow 
freely into the intestines. In this case, the bile not be¬ 
ing appropriated to its natural use, is absorbed into the 
vascular system, and diffused through the mass of blood 
and humors, giving a yellow tinge to the urine, the skin, 
and the white of the eye. The stools become white or 
ash-colored, from the deficiency of bile to color them, 
and the bowels costive, from a lack of their natural 
stimulus. 

Medicine. 

No medicines are more beneficial in jaundice than 
emetics occasionally repeated, followed by gentle pur¬ 
ges of rhubarb, or epsom salts. Blood root, in tincture, 
30 to 80 drops to a dose, has been highly recommended 
in this disorder. Dr. Thompson recommends giving 
the compostion to raise the internal heat, and emetics 
of lobelia to cleanse the stomach, and promote perspi¬ 
ration ; then give bitters to regulate the bile and restore 
the digestive powers. When the system is much disor¬ 
dered, it will be necessary to go through regular courses 
of medicine. Patients have often been cured of jaun¬ 
dice by a long journey, after other means had failed. 

Costiveness. 

By this disease is meant that irregularity and difficul¬ 
ty in the natural evacuations with which many people 
are afflicted. 

Causes. 

Astringent drinks and over exercise—hot cakes made 
of fine flour—sedentary habits—and lying to long in 
bed, &c. 

Remedy. 

In this complaint medicines are of very lit tie use, 
as a habit is soon formed which cannot be broken up 
If they must be taken, we would recommend a little rhu 
barb as the least objectionable, and best adapted to the 
purpose. The grand remedy is a proper attention to 


76 


FAMILY PHYSICIAN. 


diet: let it be moistening and laxative—such as milk, 
roasted apples and pears, gruels, broths, &c. The 
bread should be of wheat and rye, or rye and Indian, 
which is better. Rise early, use the shower bath and 
ixercise freely. 

Dyspepsia. 

This disease is owing to a variety of causes, the 
principal of which are overloading the stomach, indul¬ 
gence in alcoholic liquors, want of air and exercise, 
mental excitement, and a vitiated state of the bile ; and 
as Dr. Cullen says, the use of tobacco and snuff*. 

Symptoms, 

Among these may be enumerated nausea, heartburn, 
a sense of fulness, distention, or weight in the stomach, 
acid eructations, the vomiting a clear liquor of an acid 
quality, a sensation of sinking or fluttering at the pit of 
the stomach, and loss of appetite. Sometimes the pa¬ 
tient complains of giddiness, and pain in the fore or 
back part of the head, also pain in the back, with cos¬ 
tiveness, difficulty of breathing, palpitation, weakness, 
and great depression of spirits, attended with a fever¬ 
ish state of the system. 

Diet and Regimen , 

In a weak state of the stomach, it must have little 
given it to do. Regard, therefore, must be had, in dys¬ 
pepsia, to the quantity as well as the quality of the 
food. It should consist in a due mixture of animal and 
vegetable food, well masticated ; but the former should 
be eaten but once a day. In general, when the person 
is disposed to inordinate indulgence, it will be better to 
take some food half an hour before the regular meal. 
Eat slow, and of as few dishes at one meal as possible. 
Avoid hard, dried, salted, and very fat, fried, and long 
kept meat, eggs, soups, fat butter, raw vegetables, hot 
bread, cakes and pastry. Drink but a little at a time, 
as drinks dilute and weaken tne gastric liquors, as also 
the wnole system. 

Medicine 

Give an emetic to free the stomacn from the thicR 
and vitiated muous there, and afterwards a dose of rhu« 


FAMILY PHYSICIAN. 


77 


barb, epsom salts, or castor oil, if the bowels are irrita- 
Die and weak. In the latter case, clysters have a good 
effect. Bitters of a tonic nature may be used moder¬ 
ately, where there is little or no feverishness of the sys¬ 
tem ; but otherwise, mild acid drinks will be more 
proper. Where there is languor and sinking faintness 
at the stomach, a little ginger may be taken at meals. 
Cayenne is also a valuable tonic and stimulant, and very 
excellent in languid digestion. Absorbents, as lime wa¬ 
ter, magnesia, and the carbonate of soda, may be com¬ 
bined with other medicines, where there is heartburn, 
and acidity. The decoction of dandelion taken freely 
as a common drink, is useful where there is a deficiency 
of bile. Dr. Kittredge, of Wiscasset, Me., says, 
that no good can be done in this complaint without pro¬ 
ducing a free moisture of the skin. Let the patient 
soak the feet every night in warn water, and drink free¬ 
ly of hot peppermint tea, till a free moisture is brought 
on from head to foot. Take a bilious pill every night, 
and two-thirds of a wine-glassful of the following syrup 
three or four times a day, fasting : Virginia snakeroot, 
one ounce ; life of man root, four ounces ; peppermint 
herb, one ounce ; white pine bark, one ounce ; boil all 
together in four quarts to a pint*: strain, and add half a 
pint of Holland gin, and half a pint of molasses, then 
bottle for use. It may be added that pure air, sea bath¬ 
ing, the shower bath, and free exercise on horseback, 
in a carriage, or on foot, will tend much to accelerate a 
cure. 

Liver Complaint. 

This disease may be known by a pain in the right 
side, below the ribs, by difficulty of lying on the lefl 
side, hard breathing, hoarseness, thirst, loathing of food, 
a pale or yellow color of the skin and eyes, pain in the 
shoulders, a dry cough, and a dry, husky state of the 
skin. 

Medicine. 

For liver complaint, use the syrup recommended for 
the dyspepsia, or a strong infusion ot Virginia snake- 
root three times a day. It will produce a fine moisture 
upon the skin, without which effect a liver complaint 


7S 


FAMILY PHYSICIAN. 


can never be cured. With a dry, husky skin, a man 
never was and never will be cured of a liver complaint. 
Bring on a good moisture, and the liver will return to 
its natural functions, and will go on well. Dr. Kelly 
of Boston, prescribes a constant use of elder blow tea 
in liver complaint. It acts both upon the watei and 
perspiration. 

The nitro muriatic acid bath is an excellent remedy 
in liver complaint. 

Mix 2 ounce of nitric acid; 2 ounces of muriatic 
icid 4 gallons of warm water; and bathe in it every 
night on going to bed for a week. This preparation 
will last a week. The extract of dandelion (Taraxa¬ 
cum,) in pills the size of a large pea—three a day is a 
most efficient remedy in chronic liver complaint. 

Salt Rheum. 

Endeavor to persuade your hands to lie still, for they 
never can be cured without they do. If there should be' 
much fever and swelling, take a dose of salts every few 
days, and twice a day use the following ointment, viz : 
Make a strong decoction of the bark of the root of river 
willow, skunk cabbage, and blue flag roots ; then strain, 
add a portion of lard to it, and boil down until the wa¬ 
ter is all evaporated, and when cold, it is ready for use.. 
Anoint the affected parts with this compound. 

Asthma. 

Make a tincture of lobelia by putting the herb into 
spirits, and take enough to nauseate the stomach as of¬ 
ten as may be necessary. See Indian Tobacco in the 
Dispensatory of American Botanical Remedies in this 
book. 

Itch or Psora. 

This arises from insects, (animalcula) which are first 
produced by uncleanliness, and is then propagated by 
contagion. These insects insinuate themselves beneath 
the skin and produce small vesicles or festers. 

Remedy-. 

T© all insects sulphur is a complete poison, and if 
the Use of sulphur ointment is persevered in, perhaps 
there is no case but what it will cure. 


FAMILY PHYSICIAN. 


79 


Take hog’s lard four parts and melt it. 

Add to the melted lard one part of sulphur. 

Apply this ointment five or six nights and it will cure' 

It will be well to take internally sulphur, or some 
other gentle laxative at the same time. 

Red or white precipitate ointment will also effect a 
cure if persevered in for two or three weeks. Also, 
Corrosive sublimate one drachm, 

Rain water one pint. 

Or 

Sulphuret of potash one ounce, 

Rain water one pint. 

Or 

Castile soap two ounces, 

High wines one pint. 

Bathe the parts affected with one of these lotions, by 
means of a sponge or cloth; these lotions are also very 
useful in other eruptions, not attended with inflamma¬ 
tion. The object in all prescriptions for the itch , is to 
kill the insects. 

Scald Head (Tinea Capitis). 

This is known by the falling off of the hair, owing to 
too great excitement of the vessels of the scalp, which 
produces, besides, clusters of minute, oozing, red pim¬ 
ples, dispersed over the scalp. This, in the first place, 
is nothing more than a scurfy, reddened appearance of 
the scalp. This is a species of erysipelas , and is easily 
communicated from one person to another, by means of 
a hat or comb, previously used by one so diseased. It 
is supposed to have its origin in a want of cleanliness. 

Remedy. 

An ointment of sulphur and soft soap, equal parts, tar, 
and sulphur ointment, charcoal ointment, or lime-water 
and sweet oil, in equal parts, are recommended. Com¬ 
mon brown soap boiled with oatmeal, and applied as a 
poultice, will speedily remove the scabs. The head 
6houuld be frequently washed with castile soap and warm 
water. Lotions of white vitriol, lunar caustic, or corrosive 
6nblimate ; either of these dissolved in water, and their 
strength regulated by the feelings of the patient, will be 
very efficacious in curing this filthy and troublesome dis¬ 
ease. 


80 


FAMILY THYSICIAN. 


Ring-Worm. 

A ring-worm is an eruption running in curved lines, 
generally in a circle, that itches when rubbed, or when 
the body is heated. 

Remedy. 

Take tobacco leaves and boil them well, then add 
vinegar and strong ley to the liquor ; wash the erup¬ 
tion often with this, and it will infallibly cure. Anoint 
several times a day with castor oil is said to be almost 
a certain cure for ring-worm. 

Colds and Coughs. 

Colds are the effect of obstructed perspiration. The 
causes and symptoms of this disease are so well under¬ 
stood that little need be said. Oppression of the breast, 
stuffing of the nose, weariness, pain in the head, and 
cough, a^e the usual attendants. But few diseases are 
more deserving of attention than this, and yet few are 
more generally neglected. Many, when they take cold, 
consider it of no importance, and let it run on, without 
reflecting a moment on its consequences. Remember 
that neglected colds are always dangerous. A cold 
produces cough, then comes pain in the side, difficulty 
in breathing, and finally Consumption. Cold, Cough, 
COFFIN, are the usual gradations. 

Treatment. 

Keep the bowels open by pills or salts and senna. 
Soak the feet in warm water, drink freely of herb tea, 
and get into a good sweat. Use for the cough a syrup 
of Life-Everlasting and Boneset, boiled in molasses. 
If the cough is unyielding and severe, take three tea- 
spoonsful a day of the following mixture : 

Tincture of Bloodroot, one ounce ; syrup of Seneca, 
one ounce and a half; syrup of orange peel, one ounce ; 
acetate of opium, half an ounce. 

Consumption, 

A consumption is a wasting or decay of the whole 
body, from a diseased state of the lungs. Most con¬ 
sumptive patients date the beginning of their disorder 
from wet feet, damp beds, night air, wet clothes, or 
catching cold suddenly after the body had been heated. 


FAMILY PHYSICIAN. 


■e 


81 


Still there are various other cases, as indulging too 
much in a sitting posture, like tailors, shoemakers and 
others. It may likewise be owing to a scrofulous taint 
of the system, to the sudden stoppage of evacuations, 
or to undice evacuations, as sweating, diabetes, nursing 
too long, &c. * 

Treatment. 

When once the lungs become ulcerated no medicine 
will heal them. But if the disease be taken sufficiently 
early, that is before ulceration takes place, much good 
may be done by a change of climate, a milk diet, exer¬ 
cise on horseback, of a voyage on the salt water. Rice 
and milk, barley and milk, boiled with a little sugar, is 
very proper food. Also, ripe fruit roasted or boiled ; 
shell fish, especially oysters eaten raw, drinking the 
juice with them. Chicken broths and jellies of calves 
feet, and the like, are very nourishing. 

If the patient coughs much or bleeds at the lungs, 
decoctions made from mucilaginous plants and seeds 
will be serviceable, as quince-seed, linseed, marsh mel¬ 
lows, slippery elm, and sarsaparilla. A constant drink 
of tea made of John’s wort, has cured many in this 
stage of this complaint. Inhalations of burning rosin, 
tar vapor, the vapor from coal pits, &c., have been found 
beneficial. In many cases, regular courses of Thom- 
sonian medicines have restored the patient. Loose no 
time in attending to the disorder in season, carefully 
guarding against sudden transitions of atmosphere, in¬ 
sufficient clothing, indigestible food, sedentary habits, 
heating liquors, and loss of sleep. In consumption 
owing to diseased liver, removing to a warmer climate 
would tend to aggravate rather than mitigate the dis¬ 
ease, as the liver would suffer thereby. 

Diarrhoea. 

By this disease is meant a looseness of the bowels. 
It ought not to be very suddenly checked, as it is often 
very salutary. 

Remedy. 

Take a dose of rhubai'b—and drink freely of bone- 
aet, or thorougwort tea. Bathe the bowels often with 


82 


FAMILY PHYSICIAN. 


hot drops, and let the diet be a little vegetable food, 
easy of digestion. 

If this does not break up the disease, the following 
will, in ninety-nine cases out of a hundred Tincture 
of kino, one ounce ; syrup of rhubarb, half an ounce ; 
essence of wintergreen, two drachms; tincture of opi~ 
um, two drachms. A tea-spoonful of this mixture two 
or three times a day. 

Colic. 

Violent pain in the region of the naval, attended with 
thirst and costiveness. It is brought on by catching 
cold, eating unripe fruit, windy vegetables, and substan¬ 
ces that disagree with the stomach. 

Medicine. 

Bathe the feet and legs in warn water, apply warm 
fomentations over the stomach, take a dose of castor 
oil, and drink freely of peppermit, to which may be 
added, when in considerable pain, from 30 to 60 drops 
of paregoric. Clysters must be given if oil does not 
move the bowels. Painters an-d others are subject to a 
species of colic occasioned by working in lead. To 
prevent this complaint, they should use considerable fat 
and oily food, and never go to their work fasting. 
Wearing a flannel round the waist, and the use of gin¬ 
ger tea internally, has proved an excellent preventive 
of this disorder. In common cases of colic, botanic 
physicians recommend to give pleurisy root in powder, 
in tea-spoonful doses, repeating every 15 minutes, or 
hot drops repeatedly given together with injections, and 
the usual sweating process. 

Cramp in the stomach. 

This is a violent spasmodic pain in the stomach, so 
severe as nearly to occasion fainting ; it is a disease that 
attacks people very suddenly, and as it is very dange¬ 
rous, it requires immediate attention. 

Remedy . 

The patient, if possible, should be put into a warm 
bath—at any rate, let cloths , dipped in hot water, be 
jonstantly kept on the stomach. Take freely the com- 


FAMILY PHYSICIAN. 


83 


position powders, hot drops, or of strong peppermint. 
If the pain be very severe take a tea-spoonful or two 
of paregoric. An injection of spearmint will be useful. 

Dysentery. 

A sudden check to perspiration is perhaps the most 
common cause of this disease. When cold gets die 
ascendency over the inward heat, it draws all the ie- 
termining powers inward ; the stomach becomes disor¬ 
dered, the digestive powers deranged, the bowels coat¬ 
ed with slimy canker, the food is not digested so as to 
afford nourishment or heat to the system, and all the 
juices flow inward and pass off by the common pas¬ 
sage. 

Diet and Regimen. 

The diet in dysentery should be light'and dlg«sfiWie. 
The yolk of eggs, barley water, rice bailed in milk, 
arrowroot, tapioca, sago, adding a little cinnamon, nut¬ 
meg, or ginger to render the diet more palatable. The 
white of eggs, fish of all kinds, broths, fat butter, oil, 
and spiritous liquors, should be avoided. Good ripe 
summer fruits are in general very salutary. Swathing 
the bowels with a flannel bandage is an excellent me 
tliod, from its warmth and support ; and it will be neces¬ 
sary to wear flannel next the skin. Flour boiled with 
milk and sugar, is an excellent diet where the bowels 
are weak and sore, and lime water and milk will be 
found valuable to prevent the prevailing- acidity of the 
bile. 

Treatment. 

I have often broken up this disease at its commence¬ 
ment, with a good, smart dose of Epsom salts. 10 
grains of Dover’s powders may be given after the 
physic has operated, and repeated as often as three 
times in 24 hours. Dr. Thompson says, that the best 
plan of treatment is to carry the patient through a reg¬ 
ular course of medicine, repeating it, if occasion re 
quires, every day till relieved. During the operation 
give chicken broth, and after the disease is checked 
give occasionally a little brandy and loal sugar, burned 
together, and drink freely of poplar tea. Iveep up the 


84 


FAMILY PHYSICIAN. 


heat of the system by giving occasionally between the 
courses, cayenne in a tea of barberry, or hemlock bark, 
or of raspberry leaves. Steaming, he says, is of great 
importance in this complaint, and also, injections often 
administered, 

Worms. 

The presence of worms may be known by a gnawing 
sensation about the stomach, disturbed sleep, grinding 
of the teeth, dry sympathetic cough, offensive breath, 
nausea, itching about the anus, and slimy stools. It is 
supposed that a weak state of the digestive orsans is 
that which leads to their production. They may fre- # 
quently be prevented by taking a simple bitter, as 
wormwood, or wormseed, the juice dropped on sugar, 
or the powdered seeds mixed with molasses. Sulphur 
taken at night, and salt water in the morning, is said to 
be effectual. Attention must be given to the digestion 
in this difficulty, pursuing a similar course as for the 
dyspepsia. A regular action of the bowels to be kept 
up, and accumulations prevented, by small doses of 
rhubarb, followed by a drink of camomile tea. Above 
all, have exercise and pure air. 

Bronchitis. 

This is a complaint which has of late years become 
very common among ministers, lawyers, statesmen, and 
vocalists. It prevails most extensively during the win 
ter months. 

In the chronic form of this disease, the application, by 
means of a sponge, of the Nitrate of Silver, in solution 
to the part affected, is very efficacious. 

20 grains of the Nitrate of silver 
1 ounce of pure water. 


FAMILY PHYSICIAN. 


85 


• <« 


Dispensatory of American Botanical Remedies. 


It is not to be doubted but that every country contains the best 
remedies for its own diseases. North America, for its botanical re¬ 
medial agents, is perhaps exceeded by no other land; and as an 
old practitioner remarks : “ Instead of sending our ships to foreign 
climes after costly, unnatural medicines, why is it that we do not 
open our eyes on the vegetable kingdom around us, and accept at 
our own doors, without money or price, those natural remedies 
which the God of nature has planted for us, as being more conge¬ 
nial to our constitutions? What, then, is the use, in the name of 
common sense, of importing Peruvian bark from South America, 
when the common dogwood (Cornus Florida) of our own country 
produces the same effect ? Or of sending to Europe for Spanish 
flies, when the American potato fly is far superior, and will draw 
a blister without producing strangury, which the Spanish fly is 
very apt to do.” 

In the following, the reader will find briefly described the most 
important plants and roots, together with their medical properties, 
and how to use and apply them. 

Angelica. 

This is well known. It grows in marshy woods and hedges, 
flowering in June and July, and is frequently cultivated in our gar¬ 
dens. The root of angelica is strengthening and aromatic; it is 
good for colic arising from wind in the stomach and bowels. One 
or two tea-spoonsful of the powdered root is a dose. Or it may be 
used in a decoction, and dogwood berries or bark may be steeped 
with it. One gill is a dose, three or four times a day. 

Alum Root (Heuchera Americana). 

The root is a powerful astringent, and much better than gum 
kino, which is brought from Africa. It is used in hemorrhage, 
or bleeding from weakness, such as flooding, whites, &c. It is 
good for the gravel, and is used as a gargle for sore mouths. It 
is proper to be put into spirits, or instead of that, the powder or tea 
may be given. The Indians apply it to wounds, ulcers, and c incer& 

Black Alder (Alnus Nigra) 

Grows in moist places, and frequently sends up several slender 
stalks to the height of ten feet f it bears a red berry. It is tonic and 
antiseptic, and is therefore good to stop mortification. For this pur¬ 
pose drink a decoction, or tea, of the inner bark, and make a poul¬ 
tice of the same and apply externally. It is sometimes called Vir 
ginia vvinterberry. 



S6 


FAMILY PHYSICIAN. 


* 

Agrimony 

Grows two or three feet high, in hedges, &c. It blossoms in 
July, on long spikes which are yellow, and the seeds of it in the 
fall of the year are remarkable for sticking to the clothes. Some 
people call it cuckold. In the form of tea it is a good drink in fe¬ 
vers. The juice of this plant, sweetened with honey, is an excel 
lent medicine in the jaundice, scurvy, and diarrhoea. A wine- 
glassful of the juice, three times a day, is a proper dose. The herb 
is applied externally in fresh wounds. 

Avcns Root (Geum Urbanum) 

Grows a foot high, near fences, blossoms in July, white or yellow¬ 
ish, and smells very much like cloves. Two handsful of the root 
to a quart of spirits will make a tincture which is an excellent rera 
edy in all cases where tonics are necessary. There is another 
kind, the water avens, the blossoms of which are purplish, and ap¬ 
pear in May, but its properties are much the same as the preced¬ 
ing. A decoction of it is good for a sore throat. It is also used 
as a substitute lor tea and coffee. 

Asarum , or Swamp Asarabacca, 

Grows in low grounds ; has but two leaves rising from the root— 
the flowers are purple and bell-shaped, and proceed from between 
the leaves. It has a nauseous, bitter taste. From a half to a table 
spoonful of the powdered root operates, upwards and downwards. 
Steeped in boiling water, a table-spoonful may be given every half 
hour for hooping cough. In the dose of a tea-cupful three times a 
day it promotes the menses, or courses. 

Arrow-Root (Maranta Arundinacea). 

Is cultivated in the United States, and those who do not cultivate 
it will find that it is for sale at almost every druggist store. A 
table-spoonful makes a pint of the finest jelly in nature, and is the 
most nutritious and harmless food that can be for sick persons, es¬ 
pecially in bowel complaints. 

To make the jelly, add as much cold water to a tea-spoonful as 
will make it into a thin paste ; then pour on boiling water, stirring 
it at the same time, till it becomes a clear jelly; nutmeg and su¬ 
gar, with a little wine or lemon juice, may then be added. But 
for children it is better to give it with new milk. 

Thorn Apple (Datura Stramonium). 

It is also called French apple, stink-weed, &c. It grows to tho 
height of two or three feet, flowers in July and August: the apple 
or pod is large, egg-shaped, and covered with sharp thorns. It 
has a very disagreeable smell. It is used internally for apo. 
plexy, epilepsy, mania, chronic rheumatism, and difficult men¬ 
struation, in the form of an extract, which is made by expos¬ 
ing the juice of the plant to the heat of the sun; or, boil tho 
plant in water four hours, strain ofi’ the liquor, simmer down to 
a syrup without taking off the scum, then pour it into an earthen 
vessel, which is now to be kept in a warm oven until it becomes 


FAMILY PHYSICIAN. 


87 


— ^ - ''S’ 

thick. The dose is one or two grains once a day, increasing very 
gradually. It is a very active medicine, and when taken inter¬ 
nally must.be used with the greatest caution. 

Externally , it is used on fresh wounds, bruises, scalds, burns, 
piles, ulcers, and cancers, in the form of ointment, which is made 
by simmering slowly the fresh leaves bruised in hog’s lard, with 
about one-eighth part of beeswax, for one hour, and then strain¬ 
ing it through a coarse cloth. 

Celandine (Chelidonium). 

• Grows by running brooks, about two feet high; the stalks 
have larger joints than are common with other plants, and 
are very easily broken. It is generally well known. Twenty 
or thirty drops of the juice, or half a tea-spoonful of the powdered 
root, in new milk, morning and evening, is a cure for the dropsy, 
green sickness, and cutaneous eruptions. The juice rubbed on 
warts, ring and tetter worms, completely removes them. Made 
into an ointment or plaster, it i3 a good application for piles, and ef¬ 
fectually cures the king’s evil. 

Bearberry (Arbutus Uva Ursi) 

Is a low evergreen shrub, also called whortleberry, and wild 
cranberry. It relieves the stone, gravel, courses of females, and 
also catarrhs and consumptions. Make a tea of the leaves, a 
handful to a pint of water, and take half a pint two or three times 
a day. 

Five Fingers, or Cinquefoil (Potentilla Reptans), 

Creeps on the ground, with long slender tendrils like straw¬ 
berries. The leaves are of five parts, with indented edges: the 
flowers are yellow; and the root has a dark brown color, long 
and fibrous. It is a very good tonic and astringent. It relieve? 
urinary complaints, fluxes, sexual weakness, ague, and epilepsy. 
It is sometimes used instead of tea. 

Beech Drops (Orobanchc Virjrai«na). 

Cancer root, or broom-rape. It grows under beech tree* six or 
eight inches high, brittle, of a brown color, but no leave* ; the roof 
bulbous. It is disagreeably bitter, tonic, and astringent. Tne 
fresh bruised root externally applied is celebrated for curing the 
cancer, ulcers, and St. Anthony’s fire. Internally it is good for 
convulsions, and after physic has been taken for dysentery and 
d iarrhcea. 


Crawley, or Fever Root. 

It is generally found in the neighborhood of beech drops. It 
has no leaves ; comes up with a single stalk about a foot high, with 
numerous pods around it that hang downwards, containing, when 
ripe, an extremely fine seed. The appearance of the root is a cu 
riosity ; it is brittle, not so large as a quill, and appears in strata or 
layers, like hands and fingers on the top of each other, forming a 
bunch or cluster- The powdered root mixed with molasses, add¬ 
ing a little skunk cabbage and wild turnip root, will cure a cough 


88 


FAMILY PHYSICIAN. 


when nothing else will do it. After mixing up a tea-cupful, take 
a tea-spoonful three or four times a day. 

Comfrey (Consolida), 

Boiled in milk, is excellent m the dysentery, bowel com¬ 
plaints, immoderate courses, and fluor albus. It is beneficial in 
all cases attended with burning heat in making water. A poul¬ 
tice of the pounded root is good for wounds and inflammatory 
swellings. 

Blood Root (Sanguinaria Canadensis). 

It is also called red root, puccoon, Indian paint, &c., and is 
generally well known. The powdered root, from twenty to thirty 
grains, is a powerful emetic. In smaller doses, for ulcerous sore 
throats, croup, and hives, it is equal to the Seneka snake-root; 
and one or two grains every two or three hours is an excellent 
diaphoretic in colds, pleurisies, &c. 

Wild Turnip (Arum Tryphyllum). 

Indian turnip, Dragon root, wake robin, or curkoo paint. By 
some of these names it is well known to every one- 1 ts virtues 
are destroyed by drying, and by too much pounding. To use 
it as a medicine it should be scraped, and mixed with something 
oily, sweet, and mucilaginous. It is useful to old people, in cases 
of asthma, coughs, &c. It is good for women who are not regu¬ 
lar, and a decoction of the root is used for eye-water. 

Dandelion (Leontodon Taraxacum). 

A decoction of dandelion will correct an unhealthy state of the 
stomach and liver, and procure an appetite. It is diuretic, and 
very beneficial in jaundice. Given in the form of extract in from 
three to five grain doses, three times a day, and continued for a 
long time, has the happiest effect upon the liver when its dis¬ 
ease has assumed a chronic form. 

Blackberry. 

The berry when ripe is known to be pleasant and wholesome, 
and two handsful of the roots in three pints of milk, or water boiled' 
down to a quart, in the dose of a tea-cupful every two or three 
hours, has often cured diarrhoea and dysentery, when the apothe¬ 
cary’s medicine had failed. 

Elecompane (Inula Helenium). 

I 12 the form of strong tea, made by boiling, it is good for hoarse 
oeas, coughs, stoppage of urine, or of the courses of females. It is 
also good for spitting blood, to destroy worms, and to fasten loose 
teeth. 


Fever-few , Feather few (Pyrethrum Parthenumi, 

Is an aromatic tonic. A decoction of the herb, h> hysteric* 
and other female complaints, may be used to advantage 


FAMILY PHYSICIAN. 




89 


Winter green (Gaultheria Procumbens). 

Mountain lea, deerberry, ground ivy , spiceberry, are different 
names ior tbe same thing. It is useful in spasmodic asthma, in 
urinary, and in female weaknesses. It relieves cramp from wind 
in the stomach, and the juice boiled with sweet oil, wax and tur 
pentine, tftakes a salve, which is used to heal wounds. 

Indian Tobacco (Lobelia Inflata) 

Is generally well known. It rises up one or two feet with 
branched stems, and the flowers, of a pale blue color, appear 
in July and August. The capsules or pods are inflated, and filled 
with small seeds. Says the U. S. Dispensatory, by Wood and 
Bache, Lobelia is emetic, and like other medicines of the same 
class, is occasionally cathartic, and in small doses, diaphoretic and 
expectorant. It is also possessed of narcotic properties. The dis¬ 
ease in which it has proved most useful is spasmodic asthma, the 
paroxysms of which it often greatly mitigates, and sometimes 
wholly relieves, even when not given in doses sufficiently large to 
produce active vomiting.” In Cox’s Dispensatory, page 400, the 
Rev. Dr. Cutler says: “I had a tincture made from the fresh 
plant, (Lobelia Inflata) ; and took care to have the spirit fully satu¬ 
rated, which, I think, is important. In a paroxysm of the asthma 
which perhaps was as severe as I ever experienced, the difficulty 
of breathing extreme, and after it had continued for a considerable 
time, I took a table-spoonful. In three or four minutes my breath¬ 
ing was as fx'ee as ever it was, but I felt no nausea at the stomach. 
In ten minutes I took another spoonful, which occasioned sickness. 
After ten minutes I took a third, which produced sensible effects 
upon the coat of the stomach, and a very little moderate puking, 
and a kind of prickly sensation through the whole system, even to 
the extremities of the fingers and toes. The urinary passage was 
perceptibly affected, by producing a smarting sensation in passing 
urine, which was probably provoked by stimulus upon the blad¬ 
der. But all these sensations very soon subsided, and a vigor 
seemed to be restored to the constitution, which I had not experi¬ 
enced for years.” It will not always do to take as much for a 
dose as Dr. Cutler did, as some have been severely puked with 
only a tea-spoonful. 

Burdock (Arctium Lappa) 

Operates gently on the bowels, sweetens the blood, promotes 
weat and urine, and is used in rheumatic, scorbutic, and vene¬ 
real diseases. Dose of the juice, a wine-glassful; of the decoc¬ 
tion, half a pint, three times a day. 

Thoroughwort (Eupatorium Perfoliatum). 

Boneset, Crosstcort, Thorovghstem, or Indian Sage, and is so 
generally known by one of these names, that it needs no descrip¬ 
tion. A wine-glassful every two hours of the warm decoction is 
beneficial in fevers, by exciting a copious perspiration. In larger 
doses it proves emetic, and in this way it is an excellent remedy 


90 


FAMILY PHYSICIAN. 


for the ague, to be given when the fit is coming on. When 
taken cold, in small doses, it is very strengthening to the stomach, 
and the flowers, especially, are as good a tonic bitter as the cam¬ 
omile flowers. 

Queen of the Meadow (Eupatorium Purpureum) 

It is also called trumpet-weed , gravel-weed . It grows in hedges, 
and on the sides of meadows, about four feet high; the stalk is 
reddish, the flowers purple: the leaves are long, spear-shaped, 
and opposite each other. A large handful of the roots boiled in 
three pints of water, down to a quart, and given in doses of a tea 
cupful every two hours, is an excellent remedy in the gravel, 
bloody urine, and suppressions of urine; it strengthens the urina 
ry organs, and carries off the water in dropsy. 

Pleurisy Root (Asclepias Decumbens). 

Some call it white-root, wind-root, jlux-root, butterfly-weed, har¬ 
vest flower, SfC. It is a beautiful plant, growing two or three 
feet high under fences, and on upland pastures. The flowers 
are of a bright orange color, and appear in July and August. 
These are succeeded by long, slender pods, with a delicate 
kind of silk attached to them; the root is spindle, or carrot¬ 
shaped, of a light brownish color outside, and white within. 
No medicine is better than this in producing general and plen¬ 
tiful perspiration, without heating the body, and from this it 
derives its well-merited fame in curing pleurisy, inflammation of 
the lungs, liver, and dysentery; but in these acute diseases, the 
6tomaeh and bowels should first be cleansed by a smart dose of 
physic or emetic. A handful of the root is then to be steeped in a 
quart of boiling water, and a tea-cupful given every two or three 
hours. 

Sioeet Flag (Acorus Calamus). 

This is known by everybody by the name of Calamus. It is 
good for wind colics in children, where there is no fever. 

Broad-Leaved Laurel (KalmiaXatifoli) 

Grows seven or eight feet high, m swamps, and moist rocky 
pastures. The blossoms are white, and tinged with red. An oint¬ 
ment made by simmering the leaves hi lard, is good for scald 
head, obstinate sores, and has often cured the itch. There is 
another species called narrow leave, or dwarf laurel. Both kinds 
are poisonous. 

Cicuta, or Poison Hemlock (Conium Maculatum), 

Grows from three to six feet high, in moist and shady places 
resembling parsley, but the root resembles the carrot. The stalk 
is round, smooth, hollow, and marked with reddish, or brown 
spots. The under side of the leaf is whitish green, the upper 
side dark green. The flowers are white, heart-shaped, and con¬ 
sist of five leaves. The seed is greenish, flat on one side^ convex on 
the other, and the convex side is marked with five furrows. The 


FAMILY PHYSICIAN. 


91 


$ 

smell of the plant resembles the urine of a cat. It is of a nar* 
cotic nature, and when taken in an over dose is a deadly poi¬ 
son. It is used in fluxes, epilepsey, chronic rheumatism, jaun¬ 
dice, cutaneous affections, rickets, swelled testicles, cancer, scrof¬ 
ulous affections, &c. The dose is from one to three grains a day of 
the leaves, gradually increasing, until it produces giddiness. The 
leaves should be collected in June, dried quickly before a fire on 
tin plates, and kept in well stopped vials, secluded from the light. 
It may also be given in extract. Dose, two or three grains twice 
a day, gradually increased until evidence of its action upon the sys¬ 
tem is afforded. 

American Gentian. 

It grows on the side of roads, in waste pastures, two or three 
feet high. The stem is strong and erect, and the leaves are spear- 
shaped, somewhat like common milk-weed. But the leaf surrounds 
the stalk like thoroughwort, and at the junction of the leaf with the 
stalk, on the upper side, yellow flowers appear which terminate in 
bitter berries, containing the seed. It is better than imported gen¬ 
tian; not only is it a tonic, but it corrects unhealthy secretions, and 
produces that healing effect upon the lungs and liver, which no 
other medicine can do. 

Dwarf Elder. 

This plant dies every year, and rises afresh in the spring, with 
a four-square, rough, prickly stalk, three or four feet high. The 
flowers are white, with a dash of purple, standing in umbels on the 
top of the stalk, and terminating in reddish or dark colored ber¬ 
ries. The root creeps under the upper crust of the ground, as 
large as the finger, and springs up again in different places. It col¬ 
ors the hair black: is a powerful diuretic, and has acquired great 
fame in curing the dropsy. It is used in decoction. 

Sampson Snake-root. 

Grows from one to two or three feet high; the leaves are dark 
green, and very smooth on the under side. It blossoms about the 
last of August or the first of September, bearing circular, pale blue 
flowers on the top of the stalk. The roots are fibrous, of an agree¬ 
able taste, running near the surface, from which in the fall red 
sprouts are found shooting up to form the stalk. It is used in debility 
of the nervous system; a wine-glassful of the tincture, or more of 
the decoction, three times a day. 

Dogwood 

Grows fifteen or twenty feet high, bearing large white flowers, 
and is well known. It is a powerful tonic, and is equal to the Po 
ruvian bark. The bark is used for the ague, either pulverized, or 
in tincture, or decoction ; and the Indians make use of the flow¬ 
ers for the same purpose. 

Rose Willow. 

Grows on the banks of brooks or rivers, or borders of meadows 
about the size of an apple tree, with a bunch in the top resembling 


92 


FAMILY PHYSICIAN. 


a bunch of roses; gray colored bark outside, red within. A largo 
handful of the bark boiled in three pints of water, down to a quart, 
is used for the gleet, whites, immoderate flowing ol the menses, 
and cutaneous eruptions. 

Oak Bark 

Either black or red oak bark is tonic, astringent, and powerfully 
antiseptic. It is good in all cases where Peruvian bark is good, 
and may be used in decoction internally, and externally. 

Mallows. 

Grows in almost every door-yard. There are two kinds, but the 
properties of both are the same. It is mucilaginous, and useful in 
dysenteries, gravel, stranguary, and scalding urine. 

Mustard. 

The pulverized seeds are a diffusible stimulus. When taken 
whole, in the dose of a table-spoonful or more, they produce a gen¬ 
tle evacuation, without weakening the stomach and bowels. 

Tobacco 

It is emetic, cathartic, sudorific, diuretic, expectorant, narcotic, 
and anti-spasmodic. Two or three tea-spoonsful of tobacco infu¬ 
sion, mixed with half a pint of gruel, and used as injection, will af¬ 
ford relief in violent colics, when the bowels cannot be moved by 
any other physic. 

Fox Glove 

It grows to the height of two or more feet, and its leaves are 
large, egg-shaped, notched like a saw, and covered with hairs. 
The blossoms are of a beautiful purple color, hanging downwards 
in a row along one side, which are compared with the fingers of a 
glove, and in the inside are elegantly mottled with spots like little 
eyes. When taken in large doses, digitalus produces vomiting, 
purging, dimness of sight, vertigo, delirium, hiccough, convulsions, 
collapse, and death. Cordials and stimulants arc the best antidotes. 
As a medicine it diminishes the frequency of the pulse, lessens the 
irritability of the system, increases the discharge of urine, and the 
action of the absorbents. In small doses, therefore, it is good for 
inflammatory complaints. Externally it has been applied for scrof 
ulous tumors. The powdered leaf may be given internally, one 
grain twice a day, gradually increasing until it produces some ef¬ 
fect, and then stop. Or a decoction may be used about as strong 
as common tea, in the dose of a tea-spoonful every two or three 
hours. It is cultivated in some of our gardens. 

Camomile. 

A warm decoction of the flowers in large quantities, will act as 
an emetic; in small doses, taken cold, it is an excellent tonic to 
strengthen the stomach. 

Deadly Nightshade (Atropa Bellandonna). 

Grows two or three feet high among rubbish, and uncultivated 
places. The berries ore very plump and round, first green, then 


FAMILY PHYSICIAN. 




93 


changing to red, and when ripe of a shining black. This poisonous 
plant has performed great cures in palsy, epilepsy, jaundice, dropsy, 
aud cancer. A half a grain of the powdered root or leaves is suffi¬ 
cient to begin with. Or, infuse twenty grains in a pint of boiling 
water; strain it when cool; and one or two table-spoonsful once a 
day is a dose. The leaves are applied externally to the cancerous 
tumors and ulcers. 

Bittersioeet (Solanum Dulcamara). 

Grows in hedges, and climbs upon other bushes with winding, 
woody stalks. The flowers are in clusters, of a blue purple color, 
appearing in June and July, and always turning against the sun. 
The berries are red. It operates by sweat, urine, and stool, and is 
good in acute rheumatism, jaundice, scurvey, obstruction of the 
menses and cutaneous disorders. A tea-cupful of the tea may be 
taken twice a day. Or, steep four ounces of the twigs in a pint of 
wine; dose, a wine-glassful. The leaves boiled in vinegar, adding 
a little flaxseed, make a good poultice for hard swellings. An open 
cancer has been cured by applying the juice and leaves. 

Colt's Foot (Asarum Canadense). 

Is generally known. Boiling injures it. Better put it into spir¬ 
its. A strong tea, made by steeping, brings out a moisture on the 
skin, and strengthens the stomach. 

Mandrake, or May Apple (Podophyllum Peltatum). 

Needs no description. It is an excellent purgative, in doses from 
ten to thirty grains, or double that quantity infused in a gill of wa¬ 
ter, or equal quantities of the mandrake juice and molasses may be 
mixed, and a table-spoonful taken every hour or two until it ope¬ 
rates. The Indians gather the root in Autumn, when the leaves 
turn yellow, dry it in the shade, and pulverize it for use. 

Rhubarb Root (Radix Rhei). 

It is generally cultivated in our gardens for the sake of the stalks, 
which are made into excellent pies; the root, however, is of the 
same kind of rhubarb as that which is imported from Asia. Small 
doses of rhubarb, from six to ten grains, are astringent and strength¬ 
ening to the stomach. In larger doses, from a scruple to half a 
drachm, it is first purgative, and then astringent. It is, therefore, 
an excellent medicine for diarrhoea and dysentery, because it evac¬ 
uates any acrid matter that may be offending the bowels, before it 
acts as an astringent. 

American Ipecac, or Indian Physic (Spiraea Trifoleata). 

Grows about two or three feet high in low woods and mead¬ 
ows, and is very common in all parts of the country. It is equal to 
foreign ipecac. Thirty or forty grains of the pulverized root act as 
an emetic ; in the dose of five or six grains every two hours it acta 
as a sudorific. Or, a handful of the fresh root may be infused in a 
pint of boiling water, and a small tea-cupful taken every fifteen or 
twenty minutes, until it produces vomiting. 


n 


FAMILY PHYSICIAN. 


Wormwood, (Artimisia Absinthium), 

Is also well known. A handful to a quart of boiling water in 
the dose of a tea- cupful, or a teg-spoonful of the powdered leaves 
three times a day, i-s excellent for worms, hysterics, weakness of 
the stomach, difficult menstruation, intermittents, jaundice and 
dropsy. Externally, as a poultice, it is good for bruises, &c. 

Tansy (Tanacetum Vulgare), 

Relieves hysterical affections. A wine-glassful of tansy juice 
will throw off an ague lit if taken a few minutes before the attack. 

Skunk Cabbage, 

Grows ten or twelve feet high, by the side of rivers, lakes, or 
ponds. The berries hang in bunches, about the size of a white 
bean, containing a kind of stone, and when ripe they are black, of a 
sweetish taste. In the hectic lever attending complaints of the 
lungs and breast, a tea made of the bark is more effectual as a feb¬ 
rifuge than anything else yet known. 

Sanicle, Black Snake-root (Sanicula Marilaudica). 

It is a cordial, stimulating, and diaphoretic medicine, and is used 
in complaints of debility to renovate and strengthen the system. 
It is generally found in meadows, bears a number of burs on the 
top, the root is dark colored, and has an agreeable strong smell. 

Poplar ( Liriodendrum Tulipifera). 

Poplar bark is a very strong, bitter tonic, and aromatic. _fft is 
used in the ague; in dysentery, after the bowels are cleansed by 
physic; and, tinally, in all cases of debility it has the same effect as 
Peruvian bark. 

Slippery Elm (Ulmus Americana). 

By infusing the bark in water it produces a nourishing jelly, 
which is capable of supporting life without any other food. It is 
beneficial in fevers; and Dr. Grant, who acquired great celebrity 
in the cure of dysentery, has declared that he is indebted for that 
reputation to the use of this mucilaginous jelly. Externally ap¬ 
plied it prevents mortification; and as an emollient poultice for 
swellings, it is better than bread and milk, or flax-seed. 

Sumach, or Shoemake (Rhue Capallinum). 

It is well known. An infusion or tea of the seeds, sweetened 
with honey, makes a good gargle for sore throat, and for cleansing 
the mouth in typhus fever. The inner bark of the root in decoc¬ 
tion, externally as a wash, or taken internally, is one of the most 
powerful vegetable antiseptics which our country produces. It is 
frequently used in hectic scrofulous complaints. 

Poketceed (Phytolacca Decandra). 

It is very active and operates as an emetic and cathartic. If an 
ounce of the root be steeped in a pint of wine, two table-spoonsful 
will operate well as a puke. In smaller doses it is an excellent 


FAMILY PHYSICIAN. 


95 


remedy for rheumatism, and it cures the venereal disease without 
mercury. A decoction of the leaves is used externally for the piles, 
nnd an ointment made by simmering a handful of the root or 
leaves in a pint of lard, adding a little beeswax, is applied to can¬ 
cer* and ulcers. 

Horse Radish (Cochlearia Armoracea), 

T s an anti-scorbutic and stimulating medicine- It may be taken 
either in substance or infused in wine, for the scurvy, dropsy, palsy, 
chronic rheumatism, &c. An infusion of horse radish in milk is 
the best cosmetic for the ladies, and steeped in vinegar it removes 
freckles from the face. 

American Senna (Cassia Marilandica), 

Grows well in this country, is very easily raised from the seeds, 
and ought to be cultivated in everv garden. It is well known as a 
physic for children; a handful of the leaves to a pint of hot water, 
and a tea-cupful or less every hour or two, till it operates. 

Oak of Jerusalem , or Wormseed (Chenopdium Anthelmenticum). 

This is a vermifuge or anthelmintic medicine, (that is good to 
destroy worms). A tablerspoonful of the juice of the plant ex¬ 
pressed or squeezed out is a dose. The seed may be boiled in 
milk; give a wine-glassful. Or one or two tea-spoonsful of the 
seed itself may be mixed with molasses or honey, and given to a 
child two or three years old, on an empty stomach, twice a day, 
and continued several days. 

King's Evil Weed . 

Grows in the woods, somewhat like a plantain, but the leaves are 
smaller, spotted green and white, and a single stalk runs up fuoin 
the middle of the plant six or eight inches high, bearing on the top 
a small round bud. It is considered an infallible cure for King’s 
evil. Make a poultice of the whole plant, and apply it to the 
swelling, and use a tea of the same for constant drink. 

Gravel Weed. 

Grows on dry land where wintergreen is found. The stalk rises 
not much from the ground, but runs along and takes a new root. 
The leaf is oval, of a pale green, thick and rough, but not hairy, 
as wide as a spoon bowl, but not so long, and bears a small white 
blossom. It grows in little beds or mats, like camomile, with the 
leaves thick together, almost one on the top of the other. It is injured 
by boiling. An infusion of the leaves and vines in hot water, is 
said to be an effectual cure for gravel in the kidney, or stone in the 
bladder. The use of it must be continued for some time. 

Yellow Dock 

Is very effectual in cleansing the blood of humors. An open can¬ 
cer has been cured by applying the narrow-leaved dock as a fo¬ 
mentation and poultice, and by drinking each day from a pint to a 
quart of the decoction. 


96 


FAMILY PHYSICIAN. 


Sarsaparilla (Smilax Sarsaparilla)., . 

It is good for imparity of the blood, and is used for scrofula, rheu¬ 
matism, disorders of the skin, &c. If used in decoction, a large 
handful of the root may be be boiled away one third in a quart of 
water, or two drachms of the powder, or one of the extiact, may 
be given three or four times a day. 

Sassafras (Laurus Sassafras). 

It is an aromatic or pleasant tonic. Sassafras, prickly ash, dog¬ 
wood, and American gentian, make as powerful and as pleasant a 
bitter as the foreign gentian, Colombo, Peruvian bark, cloves and 
cinnamon, that we buy at the Druggist’s store. 

Blue Flap (Iris Pseudacorus), 

Grows by the brink of rivers, in swamps, and meadows ; blos¬ 
soms in July; blue flowers, variegated with white, yellow, and pur¬ 
ple. A tea-spoonful of the juice, diluted with water is an active 
cathartic, and the decoction for constant drink is used in venereal 
complaints. 

River Willow. 

An ointment to cure the salt rheum is made from the bark of 
this root, blue flag, and skunk cabbage roots. 

Rattlesnake's Plantain 

Grows in almost every meadow. The leaf is more notched 
and smaller than the common plantain, and the root has a hot, 
peppery taste. A poultice of the fresh pounded leaves is cele¬ 
brated for curing the bite of a rattlesnake. 

Ladies Slipper 

Is well known. A decoction of the root is febrifuge (to drive 
away fever), and a fine regulating medicine in female complaints. 

Lungwort (Lichen), 

Is a thin shell or skin resembling the lungs, which grows on the 
bark of the white oak tree. A handful to a quart of boiling water, 
may be used as a common drink for consumption and hooping 
cough. 

Tag Alder. 

The bark of the roots boiled in cider, is the best thing to cleanse 
the blood in the spring of the year. Take a tea-cupful every hour 
or two, until it operates as physic. 

Beth Root (Trillium Rhumboydum), 

Grows about a foot high, three oval leaves at the top of the stalk 
and one flower of a purple color, bell shaped, which produces a 
small berry, containing the seed. The root is brown, bulbous, and 
hill of small fibres. It is tonic, astringent, and antiseptic. A tea¬ 
spoonful of the powdered root three or four times a day, is used in 
spitting blood, immoderate courses, and bloody urine. A poultice 
of the root is applied to putrid ulcers, and to stop mortification. 


FAMILY PHYSICIAN. 


r 


97 


Blue Cohosh (Caulopliyllum Thalictrovides), 

Is an excellent remedy in rheumatism, dropsy, and obstructions 
of the menses or courses. A handful of the root to a quart of boil¬ 
ing water—drink a tea-cupful three or four times a day. Or put 
the same quantity in a quart of spirits, and take a wine-glassful two 
or three times a day. 

Ground Pine (Arthetica), 

Grows in stony lands, about six inches high, sends out many small 
branches, with small, narrow, grayish leaves, somewhat hairy, flow¬ 
ers, of a pale color, growing from the joint of the stalk among the 
leaves, terminating in small round husks. It is used for the same 
purpose as blue cohosh. Steep a handful of the leaves and flow 
ers in a pint of wine, and take a wine-glassful two or three times a 
day. 

Butternut Tree (Itiglans Cinerea), 

For diarrhoea, dysentery, and costiveness, it is about the best 
physic that grows. The bark of the root should be collected in 
Mayor June; after cleaning; cutting, and bruising, should have 
eight times its weight of water added to it; it should then be boiled 
to one half, strained through a thick cloth, and afterwards evapo¬ 
rated to the consistence of thick honey, at such a distance from the 
fire that it shall not be burnt in the least. It may then be dried in 
a warm oven until it will pill; take from three to five pills the size 
of a pea. 

Valerian (Valeriana Officinalis). 

Grows abundantly near the Ohio river, two or three feet high; 
the leaves are in pairs, large, hairy, and of a dusky green color. 
The flowers stand in large tufts on the tops of the branches, of a 
pale, whitish red color. The root consists of a number of slender 
fibres, matted together, and attached to one head ; it has a brown 
color, and strong, unpleasant smell. Valerian root has long been 
recommended by the most learned physicians as a medicine of 
great use in debilities of the nervous system, especially in hysterics 
and hypochondriasis. Boiling injures it. The common dose is 
from a scruple to a drachm in powder. 

Peach Tree (Amydalus Persica). 

Both the leaves and flowers are excellent physic, and can easily 
be gathered by every family. A tea-spoonful of a strong infusion 
with boiling water, sweetened, and taken every hour or two, will 
operate mildly on the bowels, without griping as senna does. Grown 
persons may take of the infusion from a gill to half a pint, once in 
tW3 or three hour’s. 

Milkweed (Vincetoxicum). 

It is sometimes called silk weed, and is well known. A decoc¬ 
tion of the root in doses of a gill or more, three or four times a day, 
has the reputation of being an effectual cure for dropsy, and bene¬ 
ficial in gravel, scrofula, and rheumatism. 


98 


FAMILY TIIYSICIAN. 


Hops (Humulus Lupulus), 

Contain an aromatic, au astringent, a tonic, and a narcotic prin¬ 
ciple. The first three are obtained by infusion (steeping) in wa¬ 
ter. The second and third are also obtained by decoction, (boil¬ 
ing), but the first, or aromatic principle is then destroyed, or driven 
off, and the fourth, or narcotic principle is not obtained by steep¬ 
ing or boiling. As alcohol or spirits, extracts all its virtues together, 
it is better, perhaps, either to take the tincture, from a half to a 
whole drachm once or twice a day, or the substance itself, in pow¬ 
der, in the dose of three grains. It is given as an anodyne iu rheu¬ 
matism and gout; a pillow of hops is used to procure sleep; and an 
ointment of the same has relieved the violent pain of cancer when 
all other applications were ineffectual. 

Ergot, Smut Rye, or Spurred Rye (Secale Cornutum). 

Flooding has been checked, and suppression of the courses has 
also been removed by Ergot. Boil gently thirty grains of the pow¬ 
der m half a pint of water, and give one third ol it every twenty 
minutes to bring on effectual pains in fingering labors. When the 
pains commence discontinue it. 

Charcoal of Wood (Carbo Ligni). 

In fifteen or sixteen cases of obstinate constipation of the bow 
els. Dr. Daniel, of Georgia, administered three table-spoonsful of 
pulverized charcoal every half hour, and in about seventeen hours 
the bowels were freely evacuated. It is slow, but sure. A table¬ 
spoonful two or three, times a day will remove costiveness. In 
smaller doses it corrects a bad breath, and prevents putrid belching 
of wind from the stomach. It is a powerful antiseptic, or anti-mor¬ 
tification remedy. 

Peppermint (Mentha Piperita), 

Is a diffusible stimulant, good in flatulent colics, hysterics and 
vomiting. In cholera morbus, peppermint steeped in spirits, and 
the herb applied hot to the stomach and bowels, will stop the puk¬ 
ing, so that physic can be kept on the stomach. 

White Poppy (Papaver Somniferum). 

The milky juice that exudes from the poppy, by drying away in 
the sun, becomes- pure opium. A decoction of the plant, espec¬ 
ially of the capsules, or heads, boiled down to an extract, has the 
properties of opium, though it is not so powerful. A strong decoc¬ 
tion of dried poppy heads, adding half the quantity of sugar or 
honey, and then simmered slowly for an hour, is an excellent ano¬ 
dyne for coughs, and breast complaints, in the dose of a table¬ 
spoonful. 

Sweet Fern (Polypodium, or Comptonia A.splenifalia) 

Grows in woods and stony places, flowers from June to October, 
and is well known. It is a powerful medicine to expel the tape¬ 
worm, in the dose of a pint a day of the decoction or one or two 


FAMILY PHYSICIAN. 


99 


tea-spoonsful of the powder; to be followed on the fifth day by a 
dose of some kind of physic. It is also good in chronic rheuma* 
tism. and awash of it is considered beneficial in St. Anthony’s fi»e, 
and other cutaneous affections. 

Meadow Saffron (Colchicum Autumnale), 

Is of a purgative, emetic, diuretic, and anodyne nature. The 
bulb of the root and the seeds are used in gout, rheumatism, asthma, 
and dropsy. Colchicum root is distinguishsd by. a small projection, 
like a nail or peg on one side at the bottom part of the bulb, which 
makes it totally different from every other bulbous root. In July 
it is to be dug, sliced, and dried for use. An ounce of the seed to a 
pint of wine—macerate for fourteen days, and filter through paper. 
Dose, one tea-spoonful. The dose of the dried bulb is from two to 
eight grains, which may be repeated every four or six hours, till 
the effects of the medicine are obtained. 

> 

Prickly Ash (Aralia Spinosa). 

A watery infusion of the inner bark is a good sudorific (sweat¬ 
ing) medicine, and removes the pains of chronic rheumatism. The 
berries, which are sometimes called Indian cloves, are used in the 
form of tincture (with spirits) for the toothache. 

Witch Hazel (Harmamelis Virginiana). 

The habits of this well known shrub are veiy singular; it blos¬ 
soms in the fall after its leaves are destroyed by frost, and the fruit 
thus exposed to the severity of winter, is not injured at all, and 
does not ripen until autumn the next year, when it flowers again; 
and then ripe fruit and blossoms will be found on the same tree. 
Tbe twigs and flowers in decoction are esteemed a valuable tonic, 
the virtues of which are similar to those of good wine. Exter¬ 
nally applied the bark is sedative (soothing) aud discutient (scat¬ 
tering or driving). A poultice of the inner bark is good for in 
flamed eyes, and the Indians make use of it to remove painful tu¬ 
mors, and other external inflammations. 


Directions for Collecting and Preserving Vegetables. 

✓ 

Roots 

Should be gathered before the sap rises in the spring, or after it 
returns in autumn, and taken from the driest land where they 
grow. In washing, let them remain in the water as short a time 
as possible, or, dry them without washing, and clean with a bru3b 
afterwards. Those which lose their virtue by drying may be kept 
in dry sand. 



100 


FAMILY PHYSICIAN. 


Leaves and Floioers 

Should be gathered in dry weather, after the dew is off, and 
while they are in full vigor. They may be tied in small bundles 
and hungup to dry; but the better way is to dry them quicker, 
by the gentle heat of a stove or fire-place. 

Seeds and Fruits 

Are generally to be gathered when ripe; Sprouts, before the buda 
are open; Stalks in autumn, and Barks in spring and autumn. 


Flour Albus, or Whites. 

For a wash which must be used with a female syringe, 

1 drachm of white vitriol, 

10 grains of sugar of lead, 

1 pint of rain water. 

Syringe three times a day. 

For young females the following is an excellent remedy: 

7 drachms Tincture Gniac, 

7 do. compound Tincture of Aloes, 

2 do. Tincture of Muriate of Iron. 

Dose, a tea-spoonful three times a day in a gill of sweetened wa 
ter. Immediately afterwards take a wine-glassful of strong hop tea. 

Note. —The above mixture is almost a sure remedy in obstruc¬ 
tion of the monthly courses of females. 

Turn of Life. 

Keep the bowels free from costiveness by taking two tea-spoons¬ 
ful of white English mustard seed, whole, three times a day. If 
giddiness and occasional pains in the head, leeches to the tem¬ 
ple will be found very beneficial; and if ulcers should break 
out on any part of the body, they ought by no means to be healed 
up, unless a drain, by means of a seaton or issue, be established in 
some other part. 

Warts. 

Frequently wash them with a strong decoction of oak bark, o* 
wet lunar caustic and rub it on the wart a few times. 


KND. 



THE AMERICAN 


(6 


FAMILY RECEIPT BOOK: 

A NEW COLLECTION OF NEARLY 

m 

RARE AND VALUABLE RECIPEb 

FOR THE PRODUCTION AND USE OF 

THINGS ESSENTIAL 

TO THE 

HEALTH, WEALTH, COMFORT & CONVENIENCE 

OF 

EVERY HOUSEHOLD, 


CAREFULLY PREPARED 

BY AN AMERICAN HOUSEKEEPER 


NEW YORK: 

E. C. BRIDGMAN, 

5 BARCLAY STREET. 






PREFACE. 


The value of a Book of useful Recipes, for do¬ 
mestic use, is inestimable. Properly prepared, and 
arranged in accordance with the wants and tastes 
of those to whom it is addressed, it becomes a 
Hand-IBook of Economy and a Self-In¬ 
structor in a spacious department of useful 
knowledge—a time-saving , and a money-saving im¬ 
plement—performing its duties “ without money 
and without price.” 

In the arrangement of the following pages, we 
have aimed to make the work eminently practi¬ 
cal, and have therefore omitted many things 
which we find in other works of this class, that 
do not bear the stamp of utility . We are thus 
enabled to comprise within the compass of this 
volume, much more that is strictly useful, 
than can be found in any of its predecessors. 
We have introduced such subjects only, as may 
be made subservient to the wants and tastes of 
a frugal household. We have drawn copiously 
from large and expensive works, and have added 
thereto such other recipes for family use as we * 
have met with in a course of reading and obser¬ 
vation. 

So varied are the subjects, that the compiler 
found it difficult to arrange them under specific 
heads. But this seeming defect is entirely obvi¬ 
ated by the copious Index, alphabetically ar¬ 
ranged. With these few remarks we send it 
forth, confident that it will meet a welcome re¬ 
ception in every family where enlightened econ 
omy is a controlling principle. 



CONTENTS. 


A Bruise.23 

Almond Oil, how to make.33 

Acorn Coffee.33 

Artificial Oysters.36 

Almond Soap, how to make.37 

Ants.-.52 

Antidote for Arsenic.53 

An Insect Trap.69 

Apricots, how to preserve.82 

Bleaching Wool, Straw Bonnets, 

Silks, &c.14 

Borers in Wood.21 

Bleeding at the Nose.21 

Burn or Scald, how to prevent.21 

Black Japan for Leather.22 

Brittannia Ware, how to clean.22 

Bleeding of a Wound.23 

Biles.23 

Breasts, sore and swelled.23 

Baldness...24 

Boots, how to render water proof. .24 

Breath, how to sweeten.42 

Butter, to remove turnip flavor from, 48 

Butter, how to clarify.49 

Boots, to prepare Water-proof.51 

Brass Ornaments, how to clean....63 
Burns a certain remedy to take fire 

out of. 67 

Burns and Scalds, immediate treat¬ 
ment of.71 

Bleaching Prints or printed Books..72 
Bristles or Feathers, how to dye 

green.74 

“ “ “ “ blue.. 74 

“ “ “ red...74 

Blasting Rocks.75 

Bee, the sting of.77 

Barberries, how to preserve.80 

Blacking, how to make. 86 

Bee Flowers, how to cultivate. 88 

Boerhave’s Rules.96 

Broken Ice, how to extricate per¬ 
sons from.96 

Books, how to marble covers of... .99 
Boots and Shoes, brilliant French 

Varnish for. 99 

Buildings, Pew’s Composition for 
covering. 09 

Counterpanes, how to scour thick 
Cotton.13 


Clothes, Coats, Overcoats, &c. hov 

to scour. Li 

Carpets, Hearth Rugs, &.C., how to 

scour. 14 

Cramp in Bathing.18 

Chilblains...22 

Chapped Hands, how to prevent...22 

Chapped Hands, a remedy for.24 

Cucumbers, how to pickle.31 

Chaps in Women’s Nipples.33 

Cattle, to prevent murrain in.33 

Cloth, how to revive faded black_33 

Cheese, how to preserve from mites, 34 

Chickens, Gapes in.34 

“ “ another remedy.35 

Corns.35 

Count Berchtold’s Cautions.37 

Clothes, to prevent danger from wet, 37 

Corns, how to prevent.38 

Cosmetics ..38 

Cold Feet, how to prevent at night. 38 
Cattle, how to cure the securing in.40 
Cattle, a cure for, when swelled 

with green food.40 

Cloth and Wood, how to render in¬ 
combustible.44 

Crickets, how to remove.45 

Catsup for Sea Stores.48 

Casks, how to keep empty ones 

sweet.49 

Cement, to make Japanese or Rice 

Glue..50 

Cement, to make fine or water¬ 
proof.50 

Cement, Turkish, for joining metals, 

glass, dec.50 

Coffee, cocoa, &c. a substitute for ..50 

Coffhe, how to make acorn,.51 

Cream,. 54 

Currants, to preserve green.55 

Charcoal, to prevent ill effects of_55 

Caughing, to stop a fit of.56 

Clothes, of children, to prevent ta¬ 
king fire,. 5 " 

Ci ea'm, substitute for...5? 

Cephalic Snuff,. 6 $ 

Cancer, cure for.65 

Chintz, how to wash. 66 

Court Plaster,., <.67 

Carriage 01 small apartment >*>**■ x> 

w& m .. 

i Clothes, hovv to preserve.. . . . . 







































































UNIVERSAL RECEIPT-BOOK. 


9 


Cramp, ..79 

Cucumbers and Melons, how to pre¬ 
serve .81 

Chest Founder, immediate relief for 84 

Corns,.84 

Coral, how to make artificial red 

branches,. 88 

Carpet, how to choose one,.89 

Compound Pitch Plaster,.90 

Cement elastic,.90 

Coffee, Rice,.94 


Ducks, how to choose,.27 

Drowning, how to prevent.36 

Drink for Invalids.47 

Detergent gargle for sore throaf... .47 

Dull fire, how to revive,. 66 

Distilled water, to prevent turning 

sour,.67 

Damsons, how to bottle,.80 

Drowning, assistance to persons in 
danger of.96 


Electric Machines, amalgam for. 

cushions of. 22 

Eggs, simple recipe for preserving .26 
<• « “ another method,.39 


Eye-lids, ointment for.27 

Eye Ointment,.28 

Eye-sight.. - - . ^>8 

Eyes, a wash for sore ones in ani¬ 
mals, .62 

Eye, to cure a bruise in the.65 

Ear, to cure a pain in the. 66 

Eggs as a remedy,. 66 

Eyes, cure for inflamed..77 

Feathers, how to cleanse from ani¬ 
mal oil,.14 

Fruit spots, how to take out.16 

Fresh water, how to preserve at sea, 18 

Filtering Vessel,.18 

Fowls, choice of.27 

Feathers, how to preserve,.34 

Fruit trees, how to preserve from 

mice and insects,.35 

Feet, how to keep dry.39 

Feet of horses, to prevent balling 

with snow,.39 

F istula in horses.45 

Flowers, to hasten the blooming of 

bulbous-rooted ones,.48 

Flour paste,.53 

“ “ hard,.53 

Flowers, to preserve in salt,.53 

Fire, how to extinguish,.53 

Foot, when a nail or pin has been 

run in,.54 

p rost c ounteracted,.63 

Files and rasps,.63 


Fruits preserved by carbonic acid 

gas,.....< 

Fire-proof stucco for wood,. 1 

Furs, how to preserve,.j 

Founder, cure for.j 

Fieh, to preserve by sugar.’ 


Fruits, to preserve in brandy, &C...81 

Furniture paste,.87 

Freckles, how to remove.90 

Flour, how to restore and improve 

musty, &c.93 

Fuel, to make a cheap kind of.93 

Fruit-trees in bloom, to preserve 

from frost,.93 

Fruit-trees, Chinese mode of propa¬ 
gating,.94 

Flowers, how to restore.97 

Fowls, vermin in.98 


Grease spots, how to extract from 

silks, <fec.13 

Gold lace and embroidery, how to 

clean.16 

Gloves, how to cleanse without wet¬ 
ting,.17 

Geese, how to choose,.27 

Glass, broken, how to cement,.32 

Grubs in horses,.36 

Gripes or botts in horses,.39 

Gloves, excellent perfume for,.41 

Grafting,.57 

Glass, how to easily remove panes of 69 

Gold Lace, how to clean,.70 

Glass and China, how to clean.70 

Glasses, mirrors, &c. how to clean..71 
Gloves, white or purple, how to dye 73 

Grapes, how to preserve,.81 

Gilt frames, how to revive.... -_91 

German method to prepare quills,..91 

Glazier’s Putty,.91 

Ginger Beer,.92 

Glass, method of breaking to any re¬ 
quired figure,.98 


Hard breasts,.23 

Herbs, how to gather and preserve, 27 

Herrings, howto choose.27 

Horses age, how to ascertain,.28 

Hair-curling liquid for Ladies_.33 

Howto get a tight ring oft" the finger 33 
Hiccough, a powder for.35 


Headache, how to relieve in bed,... 38 
Haystacks, to prevent taking fire.... 43 
Hens, how to make lay perpetually, 44 
Hawks, to prevent depredations by 54 

Horses, to save oats in feeding.54 

Hair, to prevent its falling oft’,.59 

Horses, a cure for sore backs of—59 

Hydrophobia, how to cure... ..60 

Hair, to make grow thick,.64 

Hoarseness,.64 

Horses, to bring out of a stable on 

fire.71 

Horses, embrocation for sprains,.. .72 
Horse hair, how to dye or color, ...74 

Flair, how to turn red to black,.74 

Horses, how to prevent being teased 

by flies,.7 4 

Horses, liniment for the galled back 75 
Hair, superfluous, how to destroy,..79 

Hams, how to salt,. 88 

Honey, how to Clarify.81 
























































































10 


UNIVERSAL RECEIPT-BOOK 


Horse Radish,.91 

Horses, feeding on the road,.97 

Horses, color in, &c.96 


Ink, to take out spots of.16 

44 Indestructible.—19 

Shining black,.20 

* Indelible black, without galls,..20 

44 Sympathetic,.24 

“ Powders for immediate use,.. .29 

" Exchequer,.29 

44 to make red.29 

4 to prevent freezing in winter,. .31 

* to prevent mould in.31 

44 44 another method, 31 

44 44 another method, 92 

44 Permanent red.30 

44 Blue,.30 

44 Permanent for marking linen, .30 

44 red for ruling,.91 

•* autographic, for Lithographers, 94 
“ excellent China.87 

Iron cement,.48 

Jumping out of wagons,.78 

Linen, to take iron mould out of. ..14 

Lotion for bites or stings,. ....22 

Lamb, how to choose,.26 

Lobsters, how to choose,.27 

Lamps, how to prevent' being perni¬ 
cious to asthmatic persons,.39 

Lightning, to escape the effects of. .45 

Laquer for brass,. 51 

Lotion for itching chilblains,.52 

Lard, how to prepare pure,.56 

Lace, to clean point,.61 

Locked Jaw,.64 

Lace or linen, how to wash fine ... .72 
Lace, Bobbinet or cotton, to wash..76 

Lace, thread, how to wash.76 

Leather, to preserve from mould,..95 
Lemonade, portable,.99 


Marble, how to clean,.15 

Mildew, to take out of linen.16 

Metal, to cleanse all sorts,. N _17 

Mutton suet candles in imitation of 

wax,.26 

Maccaroni,.26 

Macassar Oil,.26 

Mushrooms, to try the quality of... .38 

Milk, how to preserve,.40 

Mushroom Catsup.44 

Mushrooms, how to distinguish from 

poisonous fungi,.44 

Marble fire-places, howto clean_55 

Manuscripts, renovation of'.59 

Musquitoes, to prevent the bites of. 61 

Meat, easy mode of smoking.62 

Mortar.64 

Moths, to keep from clothes,.90 

Mock Turtle Soup,...90 

Mustard, how to cultivate.93 

Kofis, to prevent bad ones.38 


Nankin dye,...46 

Nightmare, how to prevent.46 

Natural Dentifrice,.46 

Never kill bees,.91 


Ottar of Roses......19 

Onions, how to pickle,.19 

Ointment for chaps,...53 


Plate, to make it look like new,.... 15 
Paper hangings, how to cleanse,...17 

Pigs, how to fatten very fat.21 

Pork, choice of.28 

Pomatum, hard,.29 

Pearl water for the face,.29 

Pearl powder for the face,.30 

Pomatum, cold cream for the face,.32 

Potato glue,.34 

Protection of vines,.35 

Perfume bags for drawers.42 

Perfume to prevent pestilential air,.42 
Pastils for perfuming sick rooms,. ..42 

Perfume for clothes,.43 

Perfume, musk and civet,.43 

Paper, how to render it fire-proof,.. 43 
Pencil or chalk drawings, how to 

render permanent,.48 

Paste for cleaning metals,.52 

Parchment deeds, easy method of 
restoring,.58 


Prints and drawings, to make re¬ 


semble oil paintings,.62 

Pumps and water pipes, to prevent 

freezing in winter,.63 

Pomade divine,...65 

Paintings in oil, how to clean,.65 

Paper that resists moisture,. 6 i 

Papier Mache,. 6 & 

Paper prepared for draughtsmen,..69 

Peach trees,.69 

Pumpkins preserved,.71 

Poultice, bread,.83 

“ com meal,.83 

44 apple,..83 

44 starch,.;„83 

44 slippery elm,.83 

44 yeast.83 

mustard.83 

*• hop,.84 

•t spice.84 

44 alum.84 

Piles, a cure for.89 

Peas, to preserve green ih winter,..90 

Plants, to preserve from frost,..95 

Parchment, how to make.95 

Paper or parchment, to stain yellow 96 
44 44 crimson 96 


44 44 green ..97 

44 44 orange .97 

4 4 44 purple.. 97 

Paper or books, how to marble the 

edge of.97 

Prints and pictures, water-proof var¬ 
nish for.98 

Portable Ice houses,.%' 

























































































UNIVERSAL RECEIPT-bOOR 


11 


Quinsey,.-.85 

Runround on the finger, cure for..21 
Roman Candles,composition for...49 

Rose W ater,.,..49 

Rouge, economical.49 

Rouge for cleaning plate,.49 

Ring worm,.52 

Rules for preserving health,.68 

Roman cement,.86 

Rats, how to expel from houses....91 

Roaches, how to kill.94 

Rules for judging when the eyes need 
the assistance of spectacles,.100 

Stains, how to take out of silks, &C..13 
Spots of paint, to take from cloth, &C.13 

Scouring balls, how to make.15 

Stainte, to take out of silver plate,..15 

“ to take out of cloths, &c.16 

“ to take out of mahogany.17 

Swellings from bruises, to prevent,.21 

Sunburn, Smarting, &c.23 

Spruce beer,.31 

Sea-water, how to render capable of 

washing linen,.36 

Sleep, how to procure,.39 

Seed corn, soak in solution of salt¬ 
petre .45 

Sore tongue in horses,..45 

Shaving paste,.46 

Silks, how to cleanse colored.47 

Steel, to take rust out of.54 

Stoppers of decanters, to loosen_55 

Snake, remedy for the bite of..57 

“ “ another.57 

Shawls, to wash white merino....59 
Scorched linen, a composition for 

restoring.59 

Slugs, to destroy on land,.61 

Slugs, to preserve plants from.61 

Steel goods, how to preserve.61 

Stoves, to mend cracks in.61 

Strengthening plasters,.61 

Smoky Chimneys.62 

Smut in wheat.62 

Soda water,.62 

Stains, how to remove from mourn¬ 
ing dresses,.70 

Sealing wax, to make red.70 

“ “ black.71 

“ “ green.71 

“ “ blue.71 

Sea sickness, remedy for.72 

Sheep, rot in the feet of.72 

Sheep, to prevent from catching 

cold after shearing,.-.72 

Stain or dye, to make horn tortoise 

6hell color,.73 

Summer complaint, cure for.76 

Sunburnt face and hands, a cure fijr 78 

Slack veins,.78 

Salmon, how to pickle.BO 

Seed, to preserve in h oney for vege¬ 
tation, .B1 

Strawberries, to preserve whole...82 


Spavin, relief for.84 

String halt,.84 

Steel goods, how to preserve.85 

Silks and Satins, white, how to clean 87 
‘ “ another method.87 

* “ black, how to clean 87 

* “ “ and rusty, to dip 88 

Sheep, to destroy maggots in.98 

Straw and chip hats, a varnish for.98 

Thistles, fern and colt’s foot, how to 

destroy.21 

Teeth, to fasten the.24 

Teeth, to clean.24 

Toothache, to prevent,.24 

“ “ another method. 34 

Turkey, choice of.27 

To write on greasy paper or parch¬ 
ment,.31 

Turner’s cement,.32 

To make corks for bottles,.35 

To petrify wood, &c.35 

Tooth powder, coral.36 

Tooth powder, a good...36 

To avoid being pressed to death in 

a crowd,.37 

Teeth, to clean and preserve.38 

To extinguish a chimney on fire...40 

To remove flies from rooms,.40 

Teeth, an astringent for the.41 

Toothache, a radical cure for.41 

Teeth, how to clean.41 

Teeth, how to make white.42 

Tincture of Myrrh,.42 

To put black spots on a white horse 44 
To ascertain whether a horse has 

good sight,..,.46 

To sweeten musty or stinking casks 48 

Tea or coffee, a substitute for.50 

To thicken cloth for screens and 

bed testers,.51 

To prevent the formation of a crust ■ 

in a tea-kettle..*...54 

Tomato pickles,.56 

To prepare intestines for sausages,. 60 

Tainted meat, how to restore.62 

Tallow, how to whiten.62 

Teeth, scurvy in the.64 

Teeth, how to make white.66 

Tortoise shell, how to solder.67 

Trees, to heal wounds in.68 

To escape from or go into a house 

on fire.69 

To prevent the smoking of a lamp,.69 

Turkeys, how to fatten.75 

To remove tar, pitch, or turpentine, 75 

Travelling on foot,...78 

To clear barns, &c. of rats and mice 83 

To renovate arazorsfrop,.83 

Tea, a substitute for.92 

The art of fire eating,.92 

Trees, to heal wounds in.94 

Unvcntilated places, how to explore,7C 

Veils, black, how to clean.23 




























































































12 


UNIVERSAL RECEIPT BOOK. 


Veal, to ascertain the quality of... .46 
Varnish for water color drawings..52 
Vegetables, how to make eat tender,60 

“ to pickle in brine....60 

“ “ in vinegar,.60 

Varnish for harness,.77 

Varnish, Sandaric, for furniture, &C.79 

Varnish, to polish.85 

Varnished furniture, how to polish.85 

Varnish for colored drawings,.86 

Veils, white, how to clean.87 

Vermin, to preserve houses from. 89 
Vellum, how to make.. ..95 

Water, river or any other, tc purify 18 
Water, putrid, method of making 

sweet,.18 

Woolens, how to wash.21 

Windsor soap, how to make.37 

Walls, to preserve from dampness, 45 
Watch maker’s oil which never co- 

rodes or thickens,.52 

Wall fruit, to hasten the ripening,..53 
Water proof glue,...53 


Wheat, to prevent mildew in.54 

Warts in horses and cattle.54 

Water-proof varnish for boots, shoes 

&c.54 

Whooping cough,.55 

Wounds, to prevent from mortifying56 

Wall paper, how to tal*e off.57 

Whitewash,.58 

Writing, to give appearance of age, 61 

Weak sight,.64 

Water, to determine whether it be 

hard or soft,.71 

Water pipes, to manage in winter,.71 
White wash that will not rub off,..77 

Wen, cure for.84 

Warts, &c.84 

Wash for preserving drawings,... .85 

Wood, how to polish.86 

Water, cologne.90 

Wood, how to stain like ebony,....93 
Wood work, how to preserve.99 

Yellow wash,.59 

Yeast, to improve bad.60 



\ 








































THE UNIVERSAL RECEIPT-BOOK. 


To Extract Grease Spots from Silks, and Colored 

Muslins, fyc. 

Scrape French chalk, put it on the grease-spot, and 
hold it near the fire, or over a warm iron, or water- 
plate, filled with boiling water. The grease will melt, 
and the French chalk absorb it; brush or rub it off. 
Repeat if necessary. 

lo take Stains out of Silk. 

Mix together in a phial, 2 oz. of essence of lemon, 1 
oz. of oil of turpentine. 

Grease and other spots in silks, are to be rubbed gent¬ 
ly with a linen rag dipped in the above composition. 

To take Spots of Taint from Cloth, Silks, fyc. 

Dip a pen in spirit of turpentine, and transfer, it to 
the paint spot, in sufficient quantity to discharge the oil 
and gluten. Let it stand some hours, then rub it. 

For large or numerous spots, apply the spirit of tur¬ 
pentine with a sponge, if possible before it is become 
dry. 

To Scour thick Cotton Counterpanes. 

Cut a pound of mottled soap into thin slices ; and put 
it into a pan with a quarter of an ounce of pot-ash, and 
an ounce of pearl-ash. Pour a pail (T boiling water on 
it, and let it stand till dissolved. Then pour hot and 
cold water into a scouring tub, with a bowl of the solu¬ 
tion. Put in the counterpane, beat it well, turn it often, 
and give it a second liquor as before, then rinse it in 
cold water. JSfow put three tea-spoonsful of liquid blue 
into a thin liquor; stir it, and put in the counterpane: 
beat it about five minutes, and dry it in the air. 

To Scour Clothes , Coats, Pelisses, fyc. 

If a black, blue, or brown coat, dry 2 ounces of Ful 
ler’s earth, and pour on it sufficient boiling water M 



14 


UNIVERSAL RECEIPT-BOOK. 


dissolve it, and plaster with it the spots of grease ; take t 
small quantity of bullock’s gall, mix with it half a pint of 
stale urine, and a little boiling water; with a hard brush 
dipped in this liquor, brush spotted places. Then dip 
the coat in a bucket of cold spring water. When near 
ly dry, lay the nap right, and pass a drop of oil of olives 
over the brush to finish it. 

To Scour Carpets, Hearth-Rugs , <$r. 

Rub a piece of soap on every spot of grease or dirt, 
then take a hard brush dipped in boiling water, and rub 
the spots well. If very dirty, a solution of soap must 
be put into a tub, with hot water, and the carpet well 
beat in it, rinsing it in several clean waters, putting in 
the last water a table-spoonful of oil of vitriol, to bright¬ 
en the colors. 

To Bleach Wool, Silks, Straw Bonnets, fyc. 

Put a chafing dish with some lighted charcoal into a 
close room, or large box; then strew an ounce or two 
of powdered brimstone on the hot coals. Hang the ar¬ 
ticles in the room or box, make the door fast, and let 
them hang some hours. Fine colored woollens are 
thus sulphured before dyed, and straw bonnets are thus 
bleached. 

To take Iron-Moulds out of Linen. 

Hold the iron-mould on the cover of a tankard of 
boiling water, and rub on the spot a little juice of sor¬ 
rel and salt, and when the cloth has thoroughly imbibed 
the juice, wash it in ley. 

To Cleanse Feathers from Animal Oil. 

Mix well with a gallon of clear water, a pound of 
quick lime; and, when the lime is precipitated in fine 
powder, pour off the clear lime-water for use, at the 
time it is wanted. Put the feathers to be cleaned in a 
tub, and add to them a sufficient quantity of the clea. 
lime-water, so as to cover them about three inches. 
The feathers, when thoroughly moistened, will sink down, 
and should remain in the lime-water for three or four 
days; after which, the foul liquor should be separated 
from them by laying them on a sieve. A fterwards, well 


UNIVERSAL RECEIPT-BOOK. 


35 


wash them in clean water, and dry them on nets, about 
the same fineness as cabbage nets. Shake them from 
time to time, on the nets; as they dry, they will fall 
through the meshes, when collect them for use. The 
admission of air will be serviceable in the drying, and 
the whole process may be completed in about three 
weeks. The feathers, thus prepared, want nothing 
further than beating, to be used either for beds, bol¬ 
sters, pillows, &c. 

To make Scouring Balls. 

Portable balls for removing spots from clothes, may 
be thus prepared. Fuller’s earth perfectly dried, (so 
that it crumbles into a powder,) is to be moistened with 
the clear juice of lemons, and a small quantity of pure 
pearl-ashes is to be added. Knead the whole carefully 
together, till it acquires the consistence of a thick elastic 
paste. Form it into convenient small balls, and dry 
them in the sun. To be used, first moisten the spot on 
the clothes with water, then rub it with the ball, and let 
the spot dry in the sun; after having washed it with 
pure water, the spot will entirely disappear. 

To Clean Warble. 

Take verdigris and pumice-stone, well powdered, 
with lime newly slaked. Mix with soap lees, to the 
consistence of putty. Put it in a woollen rag, and mb 
the stains well one way. Wash off with soap and wa¬ 
ter. Repeat, if not removed. 

To Take Stains out of Silver Tlate. 

Steep the plate in soap lees for the space of four hours; 
then cover it over with whiting, wet with vinegar, so 
that it may stick thick upon it, and dry it by a fire; af¬ 
ter which, mb off the whiting, and pass it over with dry 
bran, and the spots will not only disappear, but the 
plate will look exceedingly bright. 

To make Tlate look like Neu 

Take of unslaked lime and alum, a pound each, of 
aqua-vitae, and vinegar, each a pint, and of beer grounds, 
two quarts; boil the plate in these, and they will set a 
beautiful gloss upon it. 


16 


UNIVERSAL RECEIPT-BOOK. 


To take out Fruit Spots. 

Let the spotted part of the cloth imbibe a little wateT 
without- dipping, and hold the part over a lighted com* 
.mon brimstone match at a proper distance. The sul¬ 
phurous gas which is discharged, soon causes the spot 
to disappear. 

To Clean Gold Lace and Embroidery. 

For this purpose no alkaline liquors are to be used; 
for while they clean the gold they corrode the silk, and 
change or discharge its color. Soap also alters the 
shade, and even the species of certain colors. But spir¬ 
it of wine may be used without any danger of its in¬ 
juring either color or quality; and, in many cases, 
proves as effectual for restoring the lustre of the gold, as 
the corrosive detergents. But, though spirit of wine is 
the most innocent material employed for this purpose, 
it is not in all cases proper. The golden covering may 
be in some parts worn off; or the base mefal, with which 
it has been alloyed, may be corroded by the air, so as 
to leave the particles of the gold disunited ; while the 
silver underneath, tarnished to a yellow hue, may con¬ 
tinue a tolerable color to the whole ; so it is apparent 
that the removal of the tarnish would be prejudicial, and 
make the lace or embroidery less like gold than it was 
before. 

To take Mildew out of Linen. 

Rub it well with soap : then scrape some fine chalk, 
and rub that also in the linen ; lay it on the grass ; as it 
dries, wet it a kttle, and it will come out after twice do¬ 
ing. 

To take out Spots of Ink. 

As soon as the accident happens, wet the place with 
juice of sorrel or lemon, or with vinegar, and the best 
hard white soap. 

To take out Stains of Cloth or Silk „ 

Pound French chalk fine, mix with lavender-water to 
the thickness of mustard. Put on the stain ; rub it soft 
with the finger or palm of the hand. Put a sheet r»f 


UNIVERSAL RECEIPT COOK. 


17 


olotting and brown paper on the top, and smooth it with 
an iron milk warm. 

To Cleanse Gloves without Wetting. 

Lay the gloves upon a clean board, make a mixture 
of dried fulling-earth and powdered alum, and pass them 
over on each side with a common stiff brush : then 
sweep it off, and sprinkle them well with dry bran and 
whiting, and dust them well; this, if they be not exceed- 
ingly greasy, will render them quite clean ; but if they 
are much soiled, take out the grease with crumbs of 
toasted bread, and powder of burnt bone : then pass 
them over with a woollen cloth dipped in fulling-earth or 
alum powder : and in this manner they can be cleaned 
without wetting, which frequently shrinks and spoils 
them. 

To Clean all Sorts of Metal. 

Mix half a pint of refined neat r s foot oil, and half a gill 
of spirits of turpentine. Scrape a little kernel or rotten 
stone ; wet a woollen rag therewith, dip it into the scra¬ 
ped kernel, and rub the metal well. Wipe it off with a 
soft cloth, polish with dry leather, and use more of the 
kernel. Iif respect to steel, if it is very rusty, use a little 
powder of pumice with the liquid, on a separate woollen 
ras: first. 

To take Stains out of Mahogany. 

Mix 6 ounces of spirit of salts, and 1-2 an ounce of 
rock salt of lemons (powdered) together. Drop a little on 
the stains, and rub it with a cork till it disappear. Wash 
off with cold water. 

To Clean Paper Plangmgs. 

Cut into eight half quarters a stale loaf of bread; 
with one of these pieces, after having blown off all the 
dust from the paper to be cleaned by means of a good 
pair of bellows, begin at the top of the room, holding the 
crust in the hand, and wiping lightly downward with the 
crumb, about half a yard at each stroke, till the upper 
part of the hangings is completely cleaned all round ; 
then go again round with the like sweeping stroke down¬ 
ward, always commencing each successive course a lit 


18 


UNIVERSAL RECEIPT-BOOK. 


tie higher than the upper stroke had extended till the 
bottom be finished. This operation, if carefully per¬ 
formed, will frequently make very old paper look almost 
equal to new. Great caution must be used not by any 
means to rub the paper hard, nor to attempt cleaning it 
the cross or horizontal way. The dirty part of the bread 
too must be each time cut away, and the pieces renew¬ 
ed as soon as at all necessary. 

Cramp in Bathing. 

For the cure of the cramp, when swimming, Dr. 
Franklin recommends a vigorous and violent shock of 
the part affected, by suddenly and forcibly stretching 
out the leg, which should be darted out of the water, 
into the air, if possible. 

To Preserve Fresh T Vater at Sea. 

Mix 1* 1-2 parts of manganese in powder, with 250 
parts of water, and agitate every fifteen days. In this 
way water has been preserved unchanged for seven 
years. 

To Purify River or any other T Vater. 

Dissolve half an ounce of alum in a uint of warm vva- 

-L 

ter, and stir it about in a puncheon of water just taken 
from the river : all the impurities will soon settle at the 
bottom, and in a day or two, it will become as clear as 
the finest spring water. 

Method of Making Putrid T Vater Sweet. 

An ounce and a half of powdered charcoal, will be 
sufficient for the purification of three pints and a half of 
corrupted water. This discovery has been pretty large¬ 
ly carried into execution, at sea, on long voyages, and 
with great success. It is necessary to use fresh burnt 
charcoal, or, at least, that which has been carefully ex¬ 
cluded from the atmosphere. 

i 

To Make a Filtering Vessel. 

Take a common garden pot, in the midst of which 
place a piece of wicker work ; on this spread a layer of 
charcoal of four or fio r e inches in thickness, and above 


UNIVERSAL RECEIPT-BOOK. 


19 


* 

die charcoal a quantity of sand. The surface of the 
sand is to be covered with paper pierced full of holes, 
to prevent the water from making channels in it. This 
filter is to be renewed occasionally. By this process, 
which is at once simple and economical, every person 
is enabled to procure pure limpid water, at a very tri¬ 
fling expense. 

To make Ottar of Roses. 

The Royal Society of Edinburgh received from Dr. 
Monro the following account of the manner in which 
this costly perfume is prepared in the east. Steep a 
large quantity of the petals of the rose, freed from every 
extraneous matter, in pure water, in an earthen or- 
wooden vessel, which is exposed daily to the sun, and 
housed at night, till a scum rises to the surface. This is 
the ottar , which, carefully absorb by a very small piece 
of cotton tied to the end of a stick. The oil collected, 
squeeze out of the cotton into a very diminutive phial, 
stop it for use. The collection of it should be continued, 
whilst any scum is produced. 

To Tickle Onions. 

Put a sufficient quantity into salt and water for nine 
days, observing to change the water every day ; next 
put them into jars and pour fresh boiling salt and water 
over them, cover them close up till they are cold, then 
make a second decoction of salt and water, and pour it 
on boiling. When it is cold, drain the onions on a hair 
sieve, and put them into wide-mouthed bottles ; fill them 
up with distilled vinegar; put into every bottle a slice 
or two of ginger, a blade of mace, and a tea-spoonful 
of sweet oil, which will keep the onions white. Cork 
them well up in a dry place. 

Indestructible Ink for resisting the action of Corrosive 

Substances. 

On many occasions, it is of importance to employ an 
ink indestructible by any process, that will not equally 
destroy the material on which it : s applied. For blacl* 


20 


UNIVERSAL RECEIPT-BOOK. 


ink, 2 5 grains of copal, in powder, are to be dissolved 
in 200 grains of oil of lavender, by the assistance of a 
gentle heat; and are then to be mixed with 2 1-2 grains 
of lamp-black, and 1-2 a grain of indigo ; for red ink 
use 120 grains of oil of lavender, 17 grains of copal, and 
60 grains of vermilion. A little oil of lavender, or of 
turpentine, may be added, if the ink be found too thick 
A mixture of genuine asphaltum dissolved in oil of tur¬ 
pentine, amber, varnish, and lamp-black, would be still 
superior. 

This ink is particularly useful for labelling phials 
&c., containing chemical or corrosive substances. 

Shining Black Ink . 

Beat up well together in an iron mortar the following 
ingredients, in a dry state ; viz.— 

8 ounces of best blue gall-nuts, 

4 ounces of copperas, or sulphate of iron, 

2 ounces of clear gum arabic, and 

3 pints of clear rain water. 

When properly powdered, put to the above; let the 
whole be shaken in a stone bottle three or four times a 
day, for seven days, and at the end of that time, pour the 
liquor off gently into another stone bottle, which place in 
an airy situation to prevent it from becoming foul or 
mothery. When used, put the liquor into the ink-stand 
as required. 

Indelible Black Ink without Galls or Green Vitriol. 

'Infuse a pound of pomegranate peels, broken to a gross 
powder, for 24 hours in a gallon and a half of water, and 
afterwards boil the mixture till l-3d of the fluid bo 
wasted. Then add to it 1 pound of Roman vitriol, and 
4 ounces of gum arabic powdered, and continue the 
boiling till the vitriol and gum be dissolved, after which 
the ink must be strained through a coarse linen cloth, 
when it will be fit for use. 

This ink is somewhat more expensive, and yet not so 
good in hue as that made by the general method ; but 
the color which it has is not liable to vanish or fade in 
any length of time. 


UNIVERSAL RECEIPT-BOOK. 


21 


To Kill Borers m Trees. 

Stop up their holes with hard soap. It is a simple, and 
i very good remedy. 

To destroy Thistles , Fern , and Coltsfoot. 

Run over your fields once or twice about the first of 
June, with a heavy cast-iron roller. 

Cure for a Run-round on the Finger. 

The first symptom of the disease is a heat, from swell¬ 
ing and pain, and a redness at the top of the nail. To 
cure—first open with a pin ; then, with the point of a 
penknife, scratch the whole surface of the nail, both 
lengthwise and across. This alone, it is said, checks 
and cures the complaint. 

Bleeding at the Nose. 

To cure it, apply to the neck, behind and on each side, 
a cloth dipped in water; or put the legs and arms in 
cold water; or wash the temples, nose and neck, with 
vinegar; or snuff up vinegar and water. 

To wash TVlollens. 

Always wash in very hot suds, and never rinse them. 

To prevent Swelling from a Bruise. 

Immediately apply a cloth, five or six fold, dipped in 
cold water, and new dipped when it grows warm. 

A Burn or Scald. 

If it be but skin deep, immediately plunge the part in 
cold water; keep it in an hour, if not well before. Per¬ 
haps longer. 

A deep Burn or Scald. 

Apply the inner rind of elder, well mixed with fresh 
butter. When this is bound on with a rag, plunge the 
part into cold water. This will suspend the pain till the 
medicine heals. Or mix lime-water and sweet oil to the 
thickness of cream, and apply it with a feather several 
times a day. This is a most effectual application. 

To Fatten Figs very Fat . 

Feed them on boiled rice. 


22 


UNIVERSAL RECEIPT-BOOK. 


Chilblains. 

Bathe the feet often in cold water, and when this is 
done apply a turnip poultice. 

To ‘prevent Chapped Hands. 

W ash them with flour of mustard, or in bran and wa¬ 
ter boiled together. To cure—wash them with soft 
6oap, mixed with red sand. Or wash them in sugar and 
water. 

Black Japan for Leather. 

Boiled oil, 1 gallon ; burnt umber, 5 ounces; asphal- 
tum, 5 ounces ; lampblack, 1 pound. Thin with spirits 
of turpentine. 

Black Japan. 

1. Boiled oil, one gallon; umber, 8 ounces ; asphal- 
tum, 3 ounces ; oil of turpentine, as much as will reduce 
it to the thinness required. 

2. Asphaltum, 50 pounds ; fuse, then add dark anime, 
8 pounds; dark amber, 10 pounds; when melted, put 
in boiled drying oil, 15 gallons; litharge, 1 pound. Boil 
until perfectly mixed and stringy, then cool and thin with 
turpentine. 

Lotions for Bites and Stings. 

1. Distilled water, 5 parts; laudanum, 1 part. Mix. 

2. Distilled water, 15 parts; water of ammonia, 2 
parts. Mix. 

3. Chloride of lime, 1 part; warm water, 11 parts. 
Put them into a bottle, cork it close, and agitate them 
well until cold, then pour off the clear. 

Amalgam for the Cushions of Electrical Machines. 

Take zinc, 2 parts; tin, 1 part; mercury, 5 parts. 
Mix. Rub the cushions with a mixture of tallow and 
beeswax, before applying the amalgam. 

To Clean Brittania Ware. 

Brittania ware should be first rubbed with a woollen 
cloth and sweet oil; then washed in water and suds, and 
rubbed with soft leather and whiting. Thus treated, it 
will retain its beauty to the last. 


UNIVERSAL RECEIPT-BOOK. 


23 


To clean Black Veils. 

Pass them through a warm liquor of. bullock’s gall 
and water; rinse in cold water ; then take a small 
piece of glue, pour boiling water on it, and pass the 
veil through it; clap it, and frame to dry. 

Bleeding of a Wound. 

1. Make two or three tight ligatures towards the 
lower part of each joint; slacken them gradually. 

2. Apply tops of nettles, bruised. 

3. Strew on it the ashes of a linen rag, dipped in 
sharp vinegar and burnt. 

4. Take ripe puff-balls, break them warily, and save 
the powder. Strew this on the wound and bind it on. 
This will stop the bleeding of an amputated limb. 

Biles. 

1. Apply a little Venice turpentine. 

2. An equal quantity of soap and brown sugar, well 
mixed. 

3. A plaster of honey and wheat flour, or figs. 

4. Or a little saffron in a white brerA poultice. It is 
proper to purge also. 

Hard Breasts. 

Apply turnips roasted till soft, then mashed and 
mixed with a little oil of roses. Change this twice 
a, day, keeping the breast very warm with flannel. 

Sore Breasts and Sivelled. 

Boil a handful of camomile, and as much mallows, in 
nilk and water. Foment with it between two flannels, 
is hot as can be borne, every twelve hours. It also 
dissolves any knot or swelling in any part where there 
is no inflammation. 

A Bruise. 

1. Immediately apply molasses spread on brown pa- 
per. 

2. Apply a plaster of chopped parsley mixed with 
butter. 

Sunburn , Smarting. 

Wash the face with sage tea. 


24 


UNIVERSAL RECEIPT-BOOK. 


To Fasten the Teeth. 

Put powdered alum, the quantity of a nutmeg, in a 
quart of spring water for twenty-four hours. Then 
strain the water and gargle with it. 

To Clean the Teeth. 

Rub them with the ashes of burnt bread. 

To prevent the Tooth-Ache. 

Wash the mouth with cold water every morning, and 
rinse it after every meal. 

Baldness. 

Take water, one pint; pearlash, half ounce ; onion 
juice, one gill. Mix, and cork in a bottle. Rub the 
head hard with a rough linen towel dipped in the 
mixture. 

Remedy for Chapped Hands. 

Take one ounce of bitter almonds; ”peel them and 
mash them into a paste with oil of sweet almonds and 
the yolk of an egg, adding a little tincture of benzoin, 
so as to form a thick cream. Now add a few drops of 
oil of caraway. It is to be nibbed on the hands at 
night, and a soft kid glove is to be worn during the 
treatment. 

To render Boots Waterproof. 

Boiled oil, 16 parts ; turpentine ( spt.), 2 parts ; bees¬ 
wax, 1 part; resin, 1 part; turpentine (Venice), 2 parts. 
Melt and use hot. 

Receipts on Sympathetic Inks. 

1. Write upon paper with a diluted solution of muri¬ 
ate of copper; when dry it will not be visible, but on 
being warmed before the fire, the writing will become 
of a beautiful yellow. 

2. Write with a solution of muriate of cobalt, and 
the writing, while dry, will not be perceptible ; but it 
held towards the fire, it will then gradually become 
visible; and if the muriate of cobalt be made in the 
usual way, the letters will appear of an elegant green 
color. 


UNIVERSAL REC’EITT-BOOX . 


<£5 


3. Write with acetate of cobalt, or with a muriate 
of cobalt, previously purified from the iron whfrh it gen¬ 
erally contains. When the writing is become dry, 
these letters will also be invisible. Warm the paper 
a lttle, and the writing will be restored to a beautiful 
blue. 

4. Draw a landscape with Indian ink, and paint the 
foliage of the vegetables with muriate of cobalt, some 
of the flowers with acetate of cobalt, and others with 
muriate of copper. While this picture is cold it will 
appear to be merely an outline of a landscape, or 
winter scene; but when gently warmed, the trees and 
flowers will be displayed in their natural colors, which 
they will preserve only while they continue warn? 
This may be often repeated. 

5. Write with dilute nitrate of silver, which wher 
dry will be entirely invisible; hold the paper over a 
vessel containing sulphate of ammonia, and the writing 
will appear very distinct. The letters will shine with 
the metallic brilliancy of silver. 

6. Write with a solution of nitrate or acetate of lead. 
When the writing is dry, it will be invisible. Then 
having prepared a glass decanter with a little sulphuret 
of iron strewed over the bottom of it, pour a little very 
dilute sulphuric acid upon the sulphuret, so as not to 
wet the mouth of the decanter, and suspend the writing, 
by means of the glass stopper, within the decanter. By 
an attention to the paper, the writing will become visible 
by degrees, as the gas rises from the bottom of the vessel. 

7. Write with a weak solution of sulphate of iron, let 
it dry, and it will be invisible. By dipping a feather 
in tincture of galls and drawing the wet feather over 
the letters, the writing will be restored and appear 
black. 

8. Write with a similar solution, and when dry 
wash the letters in the same way with prussiate of 
potasn, and they will be restored of a beautiful blue. 

9. Write with a solution of sulphate of copper, wash 
as before with prussiate of potash, and the writing will 
be revived of a reddish-brown color. 

10. Write on paper with a ^olufon of nitrate of 


26 


UNIVERSAL RECEIPT-BOOK. 


bismuth ; when this is dry the writing will he invisible 
but if the paper be exposed to sulphuretted hydrogen 
gas, the words will be distinctly legible. 

11. A letter written with a diluted solution of bismuth, 
becomes, when dry, illegible ; but a feather dipped in a 
solution of sulphuret of potash, will instantly blacken the 
oxide, and revive the writing. 

To make Mutton-Suet Candles, in imitation of Wax. 

1. Throw quick-lime in melted mutton suet; the 
lime will fall to the bottom, and carry along with it all 
the dirt of the suet, so as to leave it as pure and as fine 
as wax itself. 

2. Now, if to one part of the suet you mix three of 
real wax, you will have a very fine, and to appearance, 
a real wax candle ; at least the mixture could-never be 
discovered, nor even in the moulding way of orna¬ 
ments. 

To judge of the Quality of Lamb. 

If fresh, the vein in the neck of a fore-quarter is 
bluish : if green or yellow, stale. In the hind-quarter, 
if the knuckle is limp, and the part under the kidney 
smells slightly disagreeable, avoid it. If the eyes are 
sunken, do not buy the head. 

Simple Recipe for Preserving Eggs. 

Pack them during the summer and fall for winter. 
Take a stone crock or firkin, and put in a layer of salt, 
half an inch deep—insert your eggs on the small end , 
and cover each layer of eggs with a layer of salt. If 
the eggs are fresh when packed, and put into a cool, dry 
place, they will keep perfectly good until the following 
pummer. 

Macaroni. 

Take wheat of the finest quality, reduce it to a coarse 
oowder, or flour, by means of a pair of light mill-stones, 
set a little farther apart than usual, then make it into a 
lough with water, and form as for vermicelli. 

Macassar Oil. 

Olive oil, 1 pound ; oil of origanum, 1 drachm; oil 
?>f rosemary, 1 scruple. Mix. 


UNIVERSAL RECEIPT BOOK. 


27 


To Choose Lobsters. 

Pi ess your fingers on the eyes, and if fresh, the claws 
will have a strong motion ; the heaviest are the best. 

• To Choose Geese. 

A young goose has a yellow bill, if red it is a sign 
of age ; if fresh, the feet will be pliable, but stale if stiff 
and dry. 

To prevent the creaking of Doors. 

1. Apply a little soap to the hinges. 

2. Take lard, soap, black lead, equal parts. As 
before. 

To Choose Ducks. 

Buy those which have supple feet, and are hard and 
thick on the breast. 

To Gather and Preserve Herbs. 

Herbs should be gathered early in the morning, at 
the season when they are just beginning* to flower. 
The dust should be washed, or brushed off* them, and 
they should be then dried by a gentle heat, as quick 
as possible. 

To Choose Herrings. 

If fresh, the gills will be red, eyes bright, and body 
stiff and firm. 

Choice of a Turkey. 

Choose a smooth leg and short spur; eyes full and 
bright, and feet supple and moist. 

Choice of Fowls. 

If a cock, choose one with short spurs, observing 
that they have not been pared or cut; if a hen, her 
comb and legs must be smooth ; smell them whether 
tney are fresh, and feel whether the breast-bone is 
wed covered; if not, they have probably died from 
disease. 

Ointment for Sore Eyelids. 

Levigated red precipitate, 1 part; spermaceti omt 
ment, 25 parts. Mix, and apply with the tip of the 
finger every night on going to bed. 


28 


UNIVERSAL RECElPT-aC >K- 


Eye Ointment. 

1. Sulphate of zinc (in fine powder), 6 drachms , 
lard, 1 pound. Mix carefully. 

2. Sugar of lead, 7 drachms ; lard, 1 pound. Aa 
before. 

To Preserve the Eyesight. 

1. Avoid sitting in the dark for any length of 
time. 

2. Avoid straining the eyes by reading small print, 
or looking at minute objects. 

3. Avoid reading or writing much in the dusk cf 
the evening or by candle light. 

4. Do not gaze for any length of time on blight 
or glaring objects, as the fire, gaslight, &c. 

5. Observe to hold your book, paper, or work, at a 
suitable distance from the eyes. 

To ascertain a Horse's Age. 

Every horse has six teeth above and below ; before 
three years old, he sheds his middle teeth; at three he 
sheds one more on each side of the central teeth; 
at four, he sheds the two corner and last of the fore¬ 
teeth. Between four and five, the horse cuts the under 
tusks ; at five, will cut his upper tusks, at which time his 
mouth will be complete. At six years, the grooves and 
hollows begin to fill up a little ; at seven, the grooves 
will be well nigh filled up, except the corner teeth, 
leaving little brown spots where the dark-brown hollows 
formerly were. At eight, the whole of the hollows and 
grooves are filled up. At nine, there is very often 
seen a small bill to the outside corner teeth; the point 
of the tusk is worn off, and the part that was 
concave begins to fill up and become rounding ; the 
squares of the central teeth begin to disappear, and the 
gums leave them small and narrow at top. 

Choice of Pork. 

If young, the rind will be thin, tinder , and easily 
impressed with the finger; when fresh, the flesh is 
smooth, and cool; if clammy, avoid it; if the fat is 
measly, or full of kerr ds, it is unwholesome. 


UNIVERSAL RECEIPT-BOOK 


29 


Hard Pomatum. 

Take 30 pounds of suet, 

11-2 pounds of white wax, 

6 ounces of essence of Bergamot, 

4 ounces of lemon, 

1 ounce of lavender, 

4 drachms of oil of rosemary, and 

2 drachms of essence of ambergris. 

Shred and pick the suet clean, and melt it in an earthen 
pan 3r pipkin. Then stir it well and strain ; and when 
nearly cold, add the perfumes, stirring well as before. 
When properly mixed, pour it into tin moulds. 

Pearl Waterfor ike Face. 

Put half a pound of best Spanish oil soap, scraped 
very fine, into a gallon of boiling water. Stir it well for 
some time, and let it stand till cold. Add a quart of 
rectified spirit of wine, and half an ounce of oil of rose¬ 
mary ; stir them again. 

This compound liquid, when put up in proper phials, 
in Italy, is called tincture of pearls. It is an excellent 
cosmetic for removing freckles from the face, and for 
improving the complexion. 

Ink Powderfor Immediate Use. 

Reduce into subtle powder 10 ounces of gall-nuts, 3 
ounces of Roman vitriol, (green copperas), with two 
ounces each of roche alum and gum arabic. Then put 
a little of this mixture into a glass of white wine, and it 
will be fit for instant use. * 

To make Exchequer Ink. 

To 40 pounds of galls, add 
10 pounds of gum, 

9 pounds of copperas, and 
45 gallons of soft water. 

This ink will endure for centuries. 

To make Red Ink. 

Take of the raspings of Brazil wood a quaiter of a 
pound, and infu.se them two or three days in vinegar, 
which should be colorless whore it can be so manured. 


30 


UNIVERSAL RECEirT-BOOK. 


Boil the infusion an hour over a gentle fire, and after¬ 
wards filter it, while hot, through paper laid in an earth¬ 
enware cullender. Put it again over the fire, and dis¬ 
solve in it, first 1-2 an ounce of gum arabic, and after¬ 
wards of alum and white sugar, each 1-2 an ounce. 
Care should be taken that the Brazil wood be not adul¬ 
terated with the Brasiletto or Campeachy wood. 

Permanent Red Ink. 

Take of oil of lavender, 120 grains, of copal in pow¬ 
der, 17 grains, red sulphuret of mercury, 60 grains. 
The oil of lavender being dissipated with a gentle heat, 
a color will be left on the paper surrounded with the 
copal; a substance insoluble in water, spirits, acids, or 
alkaline solutions. 

This composition possesses a permanent color, and a 
MS. written with it, may be exposed to the process com¬ 
monly used for restoring the color of printed books, 
without injury to the writing. In this manner interpo¬ 
lations with common ink may be removed. 

Blue Ink. 

This may be made by diffusing Prussian blue, or in- 
digo, through strong gum-water. 

The common water-color cakes, diffused in water, 
will make sufficiently good colored inks for most pur¬ 
poses. 

Permanent Ink for Marking Linen. 

Take a drachm of nitrate of silver (lunar caustic), dis¬ 
solve it in a glass mortar in double its weight of pure 
water ; add to this solution 10 drops of nitric acid ; this 
is the ink. In another glass vessel dissolve a drachm 
of salt of tartar in 1 1-2 ounces of water ; this is usually 
named the liquid pounce, with which the linen is wet 
previously to the application of the ink. 

Pearl Poivder for the Face. 

There are several sorts ; the finest is made from real 
pearls, and is the least hurtful to the skin. It gives the 
most beautiful appearance, but is too dear for common 
use ; still the perfumer ought nevei to be without it, for 
the use of the curious and the rich. 


UNIVERSAL RECErPT-BOOK. 


31 


To prevent Ink from freezing in Winter . 

Instead of water use brandy, with the same ingredi¬ 
ents which enter into the composition of any ink, and it 
will never freeze. 

To Prevent Mould in Inks. 

In order to secure the above and other inks from 
growing mouldy, a quarter of a pint or more of spirits 
of wine, may be added; but to prevent its containing 
any acid, which may injure the ink, a little tartar or 
pearl-ashes should be added, previously, and the spirit 
poured off from it, which will render it innocent with re¬ 
gard to the color of the ink. 

Another Method. 

The most simple, yet effectual method, is to infuse a 
6mall piece of salt about the size of a hazel nut to each 
quart. 

To write on greasy Taper or Parchment. 

Put to a bullock’s gall a handful of salt, and a quarter 
of a pint of vinegar, stir it until it is mixed well; when 
the paper or parchment is greasy, put a drop of the gall 
into the ink, and the difficulty will be instantly obviated. 

Spruce Beer. 

Take, if white is intended, 6 lbs. of sugar ; if brown, 
as much treacle, and a pot of spruce, and ten gallons of 
water. 

To Pickle Cucumbers. 

Let them be as free from spots as possible; take the 
smallest that can be got, put them into strong salt and 
water for nine days, till they become yellow ; stir them 
at least twice a day ; should they become perfectly yel¬ 
low, pour the water off and cover them with plenty of 
vine leaves. Set rthe water over the fire, and when it 
boils, pour it over them, and set them upon the earth to 
keep warm. When the water is almost cold make it boil 
again, and pour it upon them; proceed thus till they 
are of a fine green, which they will be in four or five 
times; keep them well covered with vine leaves, with a 
cloth and dish over the top to keep in the steam, which 
will help to green them. 


32 


UNIVERSAL RECEIPT-BOOK. 


When they are greened put them in a hair sieve to 
drain, and then to every two quarts of white wine vine¬ 
gar, put half an ounce of mace, ten or twelve cloves* 
an ounce of ginger cut into slices, an ounce of black 
pepper, and a handful of salt. Boil them all together 
for five minutes; pour it hot on the pickles, and tie 
them down for use. 

To make Cold Cream Pomatum for the Complexion. 

Take an ounce of oil of sweet almonds, and half a 
drachm each, of white wax and spermaceti, with a little 
balm. Melt these ingredients in a glazed pipkin over 
hot ashes, and pour the solution into a marble mortar; 
stir it with the pestle until it becomes smooth and cold, 
then add gradually an ounce of rose or orange-flower 
water ; stir all the mixture till incorporated to resemble 
cream. This pomatum renders the skin at once supple 
and smooth. To prevent marks from the small pox, add 
a little powder of saffron. The gallipot in which it is 
kept, should have a piece of bladder tied over it. 

To make Turners ’ Cement . 

The following is a very excellent cement for the use 
cfturners and artisans in general: 16 parts of whiting 
are to be finely powdered, and heated to redness, to 
drive off all the water. When cold, it is to be mixed 
with 16 parts of black resin, and one part of beeswax, 
the latter having been previously melted together, and 
the whole stirred till of an uniform consistence. 

To Solder or Cement broken Glass. 

Broken glass may be soldered or cemented in such a 
manner as to be as strong as ever, by interposing be¬ 
tween the parts glass ground up like a pigment, but of 
easier fusion than the pieces to be joined, and then ex¬ 
posing them to such a heat as will fuse the cementing 
ingredient, and make the pieces agglutinate without be- 
ing themselves fused. A glass for the purpose of ce¬ 
menting broken pieces of flint glass, may be made by 
fusing some of the same kind <5f glass previously reduced 
to powder, along with a little red lead and borax, or 
with the borax only. 


UNIVERSAL RECEIPT-BOOK. 


3 j 


Chaps in Women's Nipples. 

Apply balsam of sugax Or apply butter of wax, 
which speedily heals them 

To prevent Murrain in Cattle. 

Take equal parts of salt and slaked lime ; mix, and 
give two table-spoonsful twice a week, during the prev¬ 
alence of the disease. 

To make Almond Oil. 

Take bitter almonds, and with a hydraulic press 
squeeze out the oil, either in the cold, or aided by hot 
iron plates. 

Acorn Coffee. 

Take sound ripe acorns, peel them and roast them 
with a little butter, or fat; then, when cold, grind them 
with one-tf ’ d their weight of real coffee. 

Hair-curling Liquid for Ladies. 

Take borax, 2 ounces; gum Senegal in powder, 1 
drachm ; add hot water, (not boiling,) 1 quart. Stir, 
and as soon as the ingredients are dissolved, add 2 
ounces of spirits of wine strongly impregnated with 
camphor. On retiring to rest, wet the locks with the 
above liquid, and roll them on twists of paper as usual. 
Leave them till morning, when they may be unwrapt 
and formed into ringlets. 

IIow to get a Tight King off a Finger. 

Thread a needle flat in the eye, with a strong thread ; 
pass the head of the needle, with care, under the ring, 
and pull the thread through a few inches towards the 
hand ; wrap the long end of the thread thickly round the 
finger, regularly, all down to the nail, to reduce its size. 
Then lay hold of the short end of the thread and unwind 
it. The thread pressing against the ring will gradually 
remove it from the finger. This never failing method 
will remove the tightest ring without difficulty, however 
much swollen the finger may be. 

To revive Faded Black Cloth. 

Having cleaned it well, boil two or three ounces of 
logwood for half an hour. Dip it in warm water and 


34 


UNIVERSAL KECEIJ’TtIIOOK. 


squeeze it 'dry; then put it into the copper, and boil 
half an hour. Take it out and add a small piece of 
green copperas, and boil it another half hour. H-<ng it 
in the air for an hour or two, then rinse it in two or three 
cold waters, dry it and let it be regularly brushed with a 
soft brush, over which a drop or two of oil of olives has 
been rubbed. 

To prevent the Toothache. 

Rub well the teeth and gums with a hard tooth-brush, 
using the flowers of sulphur as a tooth-powder, every 
night on going to bed; and if it is done after dinner it 
will be best. This is an excellent preservative to the 
teeth, and void of any unpleasant smell. 

To preserve Feathers. 

When poultry is picked, the feathers should be care¬ 
fully preserved from damp and dirt, and all hard bits of 
quill cut out; then put them in paper bags, and hang 
them about a kitchen or dry laundry to season. When 
enough are collected to be of use, they had better be 
dried in a cool oven. Fresh feathers must not be put in 
a bag with those that are partly dry. 

To preserve Cheese from Mites.. 

Paste over it coarse brown paper, to cover every 
part. 

Potato Glue. 

Take a pound of potatoes, peel them, and boil them, 
pound them while they are hot in three or four pounds of 
boiling water ; then pass them through a hair sieve ; af 
terwards add to them two pounds of good chalk, very 
finely powdered, previously mixed with four pounds of 
water, and stir them both together. The result will be 
a species of glue or starch, capable of receiving every 
sort of coloring matter, even of powdered charcoal, of 
brick, or lampolack, which may be employed as an eco¬ 
nomical means of painting door-posts, walls, palings, and 
omer parts of buildings exposed to the action of the air. 

Gapes in Chickens. 

It is said that if you keep iron standing in vinegar, oi 
what is the same thing we suppose, vinegar standing it 


UNIVERSAL RECEIPT-BOOK. 


35 


an iron vessel, and put a little of the liquid in the food 
every few days, it will cure or prevent the gapes in chick 
ens. So simple a remedy for a fatal disease may be 
worth trying. 

Protection of Vines. 

Plaister sprinkled over squashes and cucumbers, 
when they first come out of the ground, will protect 
hem from that 'ittle destroyer, the striped bug. 

To make Corks for Bottles. 

Take wax, hog’s lard, and turpentine, equal quantities, 
*r thereabouts. Melt all together and stop your bottles 
with it. 

To Petrify T Vood, fyc. 

Take equal quantities of gem-salt, rock-alum, white 
vinegar, chalk, and pebbles powder. Mix all these in¬ 
gredients together : there will happen an ebullition. If, 
after it is over, you throw in this liquor any porous mat¬ 
ter, and leave it there soaking four or five days, it will 
positively turn into petrifactions. 

Corns. 

Never cut your corns-: it is dangerous. To remove 
them when they become hard, soak them in warm water, * 
and then with a small pumice stone rasp down the coni. 
Try it, and you will never use a knife afterwards. 

To preserve Fruit Treesfrom Mice and Insects. 

• Apply, early in the fall, around the root a thick layei 
of lime and ashes. It would be well to sink the earth 
around the tree about six or eight inches ; throw in a few 
6hovels-full of the lime and ashes, and then cover up 
with earth, tramping it well down. 

Gapes in Chickens 

May be easily cured by giving them small crums of 
dough impiegnated with a little soft soap ; once or twice 
is sufficient. 

Powder for Hiccough. 

Put as much dill-seed, finely powdered, as will lie on 
a shilling, into two spoonsful of syrup of black cherries, 
and take it presently. 


36 


UNIVERSAL RECEIPT-BOOK. 


Grubs in Horses. 

Take 1 pint of strong vinegar, 1 ounce chalk in pow¬ 
der ; stir it well and drench the animal. 

Artificial Oysters. 

Take young green com, grate it in a dish ; to one pint 
of this add one egg well beaten, a small teacup of flour, 
half a cup of butter, some salt and pepper, and mix them 
well together. A tablespoonful of the batter will make 
the size of an oyster. Fry them a light brown, and when 
done butter them. Cream, if it can be procured, is bettei 
than butter. 

To render Sea- Water capable of washing Linen. 

Drop into sea-water a solution of soda or potash. It 
will become milky, in consequence of the decomposition 
of the earthy salts and the precipitation of the earth. 
This addition renders it soft, and capable of washing. Its 
milkiness will have no injurious effect. 

To prevent Drowning. 

If a person should fall out of a boat, or indeed fall into 
any water from which he cannot extricate himself, but 
must wait some little time for assistance, let him take off 
his hat and hold it by the brim, placing his fingers insido 
the crown, (top upwards,) and he will be able, by this 
method, to keep his mouth above water till assistance 
shall reach him. 

To make Coral Tooth Powder. 

Take 4 ounces of coral, reduced to an impalpable 
powder, 

8 ounces of very light Armenian bole, 

1 ounce of Portugal snuff, 

1 ounce of Havana snuff, 

1 ounce of good burnt tobacco ashes, and 
1 ounce of gum myrrh, well pulverized. 

Mix them together and sift them twice. 

A good Tooth Powder. 

To make a good tooth powder, leave out the coral 
and in its place put pieces of brown stone-ware, reduced 
to a very fine powder. This is the common way of 
making it. 


UNIVERSAL RECEIPT-BOOK. 3? 

/ 

Count Berchtold's Cautions. 

Those who travel on foot, especially in hot climates 
should never sleep under the shadow of a tree, or neat 
a hemp field. 

Thirst is more effectually quenched by eating fresh 
fruit, and a morsel of bread, than by drinking- water: 

i • • • ** ' 

lemon juice, or a little vinegar mixed with water, is bet¬ 
ter than water alone. 

After a long journey on foot, it is unwholesome to 
take a plentiful meal, or to sit near a great fire. Trav¬ 
ellers on foot should wear flannel waistcoats next the 
skin; and all travellers should carefully avoid damp 
beds, and the falling of the evening dew after a free 
perspiration. 

To Prevent Danger from Wit Clothes. 

Keep, if possible, constantly in motion, and take care 
not to go near a fire or into a very warn place, so as tc 
occasion sudden heat, till some time after procuring dry 
clothes. Sitting or standing in a draught, or current of 
air, in wet clothes, is particularly injurious, and often 
fatal. 

To Make Windsor Soap. 

Melt hard curd soap, and scent it with oil of kami. 
and essence of bergamot, bought at the druggist’s; or 
the essence of bergamot may be omitted. 

To Make Almond Soap. 

Take 2 lbs. of soap ley, made of barilla or kelp, so 
strong that a bottle, holding half a pint of water, will 
oold 11 ounces of the ley, and 4 lbs. of oil of almonds; 
rub them together in a mortar, and put the mixture in¬ 
to tin moulds, where let it be for some weeks, till thi 
combination is perfect. 

To avoid being Pressed to Death in a Crowd. 

From pressure on the chest in crowds, the action of 
the lungs and viscera becomes stopped, the party sinks 
insensible, and generally dies at the instant. To pre¬ 
vent this, it will be necessary to present the sides to the 
vressure, and not the chest by any means. There will 


38 


UNIVERSAL RECEIPT-BOOK. 


thus be found little or no inconvenience, far less is th* 
loss of life likely to occur. , 

To try the Quality fo Field Mushrooms. 

Take an onion, and strip the outer skin, and boil it 
with them ; if it remains white they are good, but if it be¬ 
comes blue or black, there are certainly dangerous ones 
among them. 

To Clean and Preserve the Teeth. 

In the morning hold salt in the mouth under the 
longue, till it meks or dissolves, and rub the teeth with 
it. This is, probably, the best application yet known, to 
cleanse and preserve the teeth. 

To Prevent had Toe-Nails. 

Never cut the nails below the level of the end of the 
toe ; nor ever suffer them to grow much beyond that 
level. If they grow in at the side, scrape them on the 
top, and cut them often, both there and at the opposite 
corner. 

To Prevent Corns. 

t 

Wear easy shoes ; frequently bathing the feet in luke¬ 
warm water, with a little salt or potash dissolved in it. 
The corn itself may be completely destroyed by nibbing 
it daily with a little caustic solution of potash, till a soil 
and flexible skin is formed. 

Cosmetics. 

To set off the complexion with all the advantage it can 
attain, nothing more is requisite than to wash the face 
with pure water ; or, if any thing farther be occasionally 
necessary, it is only the addition of a little soap. 

To Prevent Cold Feet at Night. 

Draw off the stockings, just before undressing, and rub 
the ankles and feet with the hand as hard as can be borne 
for five or ten minutes. 

To Relieve Head-Ache in Bed. 

If the head is much disturbed, wash it with cold water, 
and discontinue the night-cap : but wear worsted stock¬ 
ings in bed. 


UNIVERSAL RECEIPT-BOOK. 


39 


Tp Keep the Feet Fry. 

The only method that has been found to succeed ir 
keeping the feet dry is to wear, over the foot of the stock¬ 
ing, a sock made of oil silk. To keep it in its proper 
place, it will be necessary to wear over it a cotton or 
worsted sock. 

To Procure Sleep. 

Pour a pint of boiling water on an oz. of Epsom salts. 
Set it to cool, and drink it on going to bed. If still dis¬ 
turbed, count from 1 to 1000. Sleep will generally come 
on before the person has reached 500. 

To Prevent Lampsfrom proving pernicious to Asthmatic 

Persons. 

Let a sponge, three or four inches in diameter, be 
moistened with pure water, and in that state be suspend¬ 
ed by a string or wire, exactly over the flame of the 
lamp, at the distance of a few inches ; this substance will 
absorb all the smoke emitted during the evening or night, 
after which it should be rinsed in warm water, by whic^i 
means it will be again rendered fit for use. 

To Prevent the Feet of Horses from Palling with Snow. 

If the frog in the hoofs of horses and the fetlock be 
cleaned, and well rubbed with soft soap, previously to 
their going out in snowy weather, it will effectually 
prevent their falling, from what is termed balling the 
snow. A number of accidents might be prevented by 
this simple precaution. 

Fraught for Gripes or Pots in Horses. 

Take of*Venice turpentine 1 ounce, beat it up with the 
yolk of an egg, and then add of peppermint water, or 
even of common water, if the other is not at hand, 1 pint 
and a half (English measure) and 2 ounces of whiskey 
or gin. This will serve for one dose. 

To Preserve Eggs. 

Mix together in a tub, or vessel, one bushel of quick 
lime, thirty-two ounces of salt, eight ounces of cream of 
tartar, wit'h as much water as will reduce the composi¬ 
tion to a sufficient consistence to float an egg. Then 


40 


UNIVERSAL RECEIPT-BOOK. 


put, and keep the eggs therein, which will preserve them 
perfectly sound for two years at least. 

To Extinguish a Chimney on Fire. 

Shut the doors and windows, throw water on the fire 
in the grate, and then stop up the bottom of the cnimney. 

To Remove Flies from Rooms. 

Take half a tea-spoonful of black pepper, in powder, 
one tea-spoonful of brown sugar, and one table-spoonful 
of cream ; mix them well together, and place them in the 
room, on a plate where the flies are troublesome, and 
they will soon disappear. 

To Cure the Scouring in Cattle. 

Take of powdered rhubarb, 2 drachms, 
castor oil, 1 oz. 
kali, prepared, 1 tea-spoonful. 

Mix well together in a pint of warm milk. If the first 
dose does not answer, repeat it in 36 or 48 hours. 

Cure for Cattle Swelled with Green Food. 

When any of your cattle happen to get swelled with 
an over feed of clover, frosty turnips, or such like, in¬ 
stead of the usual method of stabbing in the side, apply 
a dose of train-oil, which, after repeated trials, has been 
found to prove successful. The quantity of oil must 
vary according to the age or size of the animal. For a 
grown-up beast, of an ordinary size, the quantity recom¬ 
mended is about an English pint. 

To Preserve Milk. 

Provide bottles which must be perfectly clean, sweet 
and dry ; draw the milk from the cow into the bottles, 
and as they are filled, immediately cork them well up, 
and fasten the corks with pack-thread or wire. Then 
spiead a little straw on the bottom of a boiler, on which 
olace bottles with straw between them, until the boiler 
contains a sufficient quantity. Fill it up with cold wa¬ 
ter ; heat the water, and as soon as it begins to boil, 
draw the fire, and let the whole gradually cool. When 
quite c n ld take out the bottles, and pack them with straw 
or saw-dust in hampers, and stow them in the coolesT 


(72HVB&UAL RECEIPT-BOOK. 


4 L 


p&it of the house or ship. Milk preserved in this man¬ 
ner, although eighteen months in the bottles, will be as 
sweet as when first milked from the cow. 

An Astringent for the Teeth. 

Take of fresh conserve of roses, 2 ounces; the juice 
of half a sour lemon ; a little very rough claret; and 6 
ounces of coral tooth-powder. Make them into a paste, 
which put up in small pots ; and if it dry by standing, 
moisten with lemon-juice and wine, as before. 

A radical Cure for the Toothache. 

Use as a tooth-powder the Spanish snuff called Sibel- 
la, and it will clean the teeth as well as any other pow¬ 
der, and totally prevent the toothache ; and make a reg¬ 
ular practice of washing behind the ears with cold water 
every morning. The remedy is infallible. 

To Clean the Teeth. 

Take of good soft water, 1 quart, 

Juice of lemon, 2 ounces, 

Burnt alum, 6 grains, 

Common salt, 6 grains. Mix. 

Boil them a minute in a cup, then strain and bottle for 
use. Bub the teeth with a small bit of sponge tied to a 
Btick, once a week. 

Plaster of Spanish Flies. 

1. Simple wax plaster, 3 pounds; suet, 1 pound; 
cantliarides or flies, 2 pounds. Mix, 

2. Yellow wax, yellow resin, suet, Spanish flies, equal 
parts. Mix. 

3. Common wax plaster, 9 parts; suet, 1 part; color 
to sample. Melt and rub the rolls over with a little 
powder of Spanish flies. In all spread blisters, it is 
usual to sprinkle some powdered flies over the surface, 
and these principally, if not solely, raise the blister. 

Excellent Perfume for Gloves. 

Take of ambergris one drachm ; civit the like quan¬ 
tity ; add flour-butter, a quarter of an ounce; and with 
these well mixed rub the gloves over gently, with fine 
r.otton wool, and press the perfume into them. 


42 


UNIVERSAL RECEIPT-BOOK. 


To make the Teeth White. 

A mixture of honey with the purest charcoal will 
prove an admirable cleanser. 

Perfumed Bags for Drawers. 

Cut, slice, and mix well together, in the state of very 
gioss powder, the following ingredients : 

2 oz. of yellow saunders, 

2 oz. of coriander seeds, 

2 oz. of orris root, 

2 oz. of calamus aromaticus, 

2 oz of cloves, 

2 oz. of cinnamon bark, 

2 oz. of dried rose leaves, 

2 oz. of lavender flowers, and 
1 lb. of oak shavings. 

When properly mixed, stuff the above into small linen 
bags,,which place in drawers, wardrobes, &c., which are 
musty, or liable to become so. 

Tincture of Musk. 

This excellent spirit requires 6 drachms of China 
musk, 20 grains of civet, and 2 drachms of red rose¬ 
buds. Reduce these ingredients to powder with loaf- 
sugar, and pour over them three pints of spirits of wine. 

A Perfume to prevent Pestilential Airs , fyc. 

Take of benjamin, storax, and galbanum, each half an 
ounce; temper them, being bruised into powder, with 
the oil of myrrh, and burn them in a chafing dish : or 
else take rosemary, balm, and bay leaves ; heat them in 
wine and sugar, and let the moisture be consumed ; like¬ 
wise burn them by the heat of the pan, and they will 
produce a very fine scent. 

Pastils for Perfuming Sick Rooms. 

Powder separately the following ingredients, and then 
aox, on a marble slab : 

1 lb. of gum benzoin, 

8 oz. of gum storax, 

1 lb. of frankincense, and 

2 lbs. of fine charcoaL 





UNIVERSAL RECEIPT-BOOK. 


43 


Add to this composition the following liquids: 

6 oz. of tincture of benzoin, 

2 oz. of essence of ambergris, 

1 yj'L. of essence of musk, 

2 oz. of almond oil, and 

4 oz. of clear syrup. 

Mix the whole into a stitf paste, and form into pastils 
of a conical shape, which dry in the heat of the sun. If 
more liquid should be required for the paste, add warm 
water. 

To Perfume Clothes. 

Take of oven-dried best cloves, cedar and rhubarb 
wood, each one ounce, beat them to a powder, and sprin¬ 
kle them in a box or chest r where they will create a 
most delightful scent, and preserve the apparel against 
moths. 

Mush and Civet Perfumes. 

Take 2 pennyweights of pure musk, 12 grains of ci¬ 
vet, and 1 pennyweight of the residuum of spirit of am¬ 
bergris. Make this into a paste, with 2 ounces of spirit 
of musk, made by infusion. Powder it with loaf-sugar, 
and mix in 16 pounds of fine hair powder. 

To render Paper Fire-Proof. 

Whether the paper be plain, written, or printed on, 
or even marbled, stained, or painted, for hangings, dip 
it in a strong: solution of alum water, and then thorough- 
ly dry it. In this state it will be fire-proof. This will be 
readily known by holding a slip, thus prepared, over a 
candle. Some paper requires to imbibe more of the so¬ 
lution than by a single immersion ; in which case the 
dipping and drying must be repeated, till it becomes 
fully saturated. Neither the color nor quality of the 
paper will be in the least affected by this process, but, 
on the contrary, will be improved. 

To prevent Haystacks from taking Fire 

Where there is any reason to fear that the hay which 
is intended to be housed or stacked is not sufficiently 
dry, let a few handsful of common salt be scattered be¬ 
tween each layer. 


44 


UNIVERSAL RECEIPT BOOK. 


To render Cloth and Wood Incombustible. 

Mr. Gay Lussac has proposed to render cloths, stuffs, 
&c., incombustible, by immersing them in solutions of 
alum, sea-salt, &c. 

Mushroom Catsup. 

Mushroom juice, 1 gallon ; allspice, 1 ounce ; pepper, 
cloves, ginger, each half ounce ; salt, 4 pounds. Boil for 
one hour, strain and bottle. 

To distinguish Mushrooms from Poisonous Fungi. 

1. Sprinkle a little salt on the spongy part or gills of 
the sample to be tried. If they turn yellow, they are poi¬ 
sonous : if black, they are wholesome. Allow the salt to 
act before you decide on the question. 

2. False mushrooms have a warty cap, or else frag¬ 
ments of membrane adhering to the upper surface, are 
heavy, and emerge from a vulva or bag; they grow in 
tufts or clusters in woods, on the stumps of trees, &c., 
whereas the true mushrooms grow in pastures. 

3. False mushrooms have an astringent, styptic, and 
disagreeable taste. 

4. When cut they turn blue. 

5. They are moist on the surface, and generally 

6. Of a rose or orange color. 

7. The gills of the true mushroom are of a pinky red, 
changing to a liver color. 

8. The flesh is white. 

9. The stem is white, solid, and cylindrical. 

To make Hens Lay Perpetually. 

% 

Give your hens half an ounce of fresh meat each, 
chopped fine, once a day, while the ground is frozen, 
and they cannot get worms or insects ; allow no cocks to 
run with them, and they will lay perpetually. Try it. 

They also require plenty of grain, water, gravel, and 
time. 

To put Black Spots on a White Horse. 

Lime, (quick,) powdered, half a pound; litharge, four 
ounces. Well beat and mix the litharge with the lime. 
The above to be put into a vessel and a sharp ley to be 
poured over it. Boil., and skim off the substance which 


4 


UNIVERSAL RECEIPT-BOOK. 


45 


rises on the surface. This is the coloring matter, which 
must be applied to such parts of the animal as you wish 
to have dyed black. Red hair may be dyed black with 
a very similar composition. Thus, boil four ounces of 
lime with four ounces of litharge, in fresh water: the 
scum that rises will have the same effect. If the hair be 
entirely free from grease, one night will be sufficient to 
stain it black. 

To escape the Effects of Lightning. 

1. Avoid standing under trees to escape from the rain 
during a thunder storm, but boldly expose yourself to 
the wet; it will preserve you from the lightning. 

2. Avoid standing close to any metallic bodies, as lead 
pipes or iron railings, &c. 

3. When in doors during a thunder storrn, sit or stand 
as near to the middle of the room as convenient; avoid 
standing at the window, or sitting near the wall. 

Fistula in Horses. 

When the fistula makes its first appearance, place a 
seton in each shoulder, just below the inflamed parts, ana 
keep them running for two or three weeks. This will 
often remove the disease without any further attention. 

Soak your Seed Corn in a Solution of Saltpetre. 

It destroys the worm, is not relished by crows or squir 
rels, and yields much more abundantly than when plant¬ 
ed without. 

Sore Tongue in Horses. 

Take 1 part sugar of lead, 1 part bole ammoniac, and 
2 parts burnt alum, the whole to be added to 3 quarts of 
good vinegar. With this wash out the mouth twice a 
day. 

To preserve Walls from Dampness. 

When the walls are about two feet high, use for one 
row of stones or bricks a mixture of tar, pitch, and fine 
sand, in the same way as mortar. The composition must 
be previously melted to a proper consistence. 

To remove Crickets, 

Put a little chloride of lime and powdered tobacco in 
their holes. 


46 


UNIVERSAL RECEIPT-BOOK. 


/ 

Shaving Paste. 

1 Oil of almonds, 2 parts ; white soap, 2 parts; com¬ 
mon soda, 1 part; rosewater, 1 part. Melt and per 
fume with ottar of roses. 

2. White wax, 2 ounces; spermaceti, 2 ounces; 
sweet oil, 2 ounces; soda, 2 ounces; white soap, 2 
ounces; powdered cassia, 1-2 drachm; powdered 
cloves, 1-2 drachm ; bergamot, 35 drops ; essential oil 
of almonds, 5 drops. Mix with rose-water. 

To ascertain whether a Horse has good Sight. 

Examine the size of the pupil of the eye in a dull 
light, then gradually expose it to a brighter one, and 
observe whether it contracts or not; if it does, the 
horse can see, and according to the amount of the con¬ 
traction will be the keenness of his sight. 

To ascertain the Quality of Veal. 

Choose the meat the kidney of which is well covered 
in white fat, the lean dry and. white, and the suet firm. 
If clammy, or spotted, the veal is stale. The flesh of 
the cow calf is whitest, but that of the bull calf firmest. 
The whitest veal is not the most juicy, having generally 
been made so by lengthened bleeding. 

Nankin Dye. 

1. Annato, potash, equal parts ; water sufficient. Boil 
until dissolved. 

2. Spanish annato, 12 parts; alum and potash, ' 
each, 1 part; water, sufficient quantity. Unite by 
boiling. 

To prevent the Nightmare. 

Avoid heavy suppers, and take either of the following 
doses on going to bed : 

1. Bicarbonate of soda, 1 drachm; tincture of carda- 
mus (comp.), 3 drachms. Mix. 

2. Sal volatile, 20 drops; tincture of ginger, 2 
drachms. • Mix. 

3. Magnesia, 20 grains ; rhubarb, 15 graina; carbo¬ 
nate of soda, 10 grains. Mix. 

A Natural Dentifrice. 

The juice of the strawberry 


UNIVERSAL RECEIPT-BOOK. 


47 


Detergent Gargle for Inflammatory Sore Throat. 

Nitrate of potash (powdered), 1 part; honey, 3 
parts ; infusion of roses, 21 parts. Mix. To be used 
every two hours. 

To clean Colored Silks. 

Put some white soap into boiling water, and heat it 
until dissolved in a strong lather. At a hand-heat put 
in the article. If strong, it may be rubbed as in wash¬ 
ing rinse it quickly in warm water, and add oil of 
vitriol, sufficient to give another water a sourish taste, 
if for bright yellows, crimsons, maroons, and scarlets; 
but for oranges, fawns, browns, or other shades, use no 
acid. For bright scarlet, use a solution of tin. Gently 
squeeze, and then roll it in a coarse sheet, and wring it. 
Hang it in a warm room to dry, and finish it by calen¬ 
dering or mangling. 

For pinks, rose colors, and thin shades, &c., instead 
of oil of vitriol, or solution of tin, prefer lemon-juice, or 
white tartar, or vinegar. 

For blues, purples, and their shades, add a small 
quantity of American pearlash; it will restore the 
colors. Wash the articles like a linen garment, but, 
instead of wringing, gently squeeze and sheet them, and 
when dry, finish them with fine gum-water, or dissolved 
isinglass, to which add some pearlash, rubbed on the 
wrong side ; then pin them out. 

Blues of all shades are dyed with archil, and after¬ 
wards dipped in a vat; twice cleaning with pearlash, 
restores the color. For olive-greens, a small quantity 
of verdigris dissolved in water, or a solution of copper, 
mixed with the water, will revive the color again. 

Drink for Invalids. 

1. Barley-water, acidulated with lemon-juice; milk 
and water ; lemon or orange-whey ; thin gruel; boliea, 
balm, or mint tea. 

2. Fresh small beer; porter; port or claret wine 
with water ; weak brandy and water. 

3. Brisk cider and perry ; sherry, port, or claret 
wine ; rum or brandy diluted with water. 


48 


UNIVERSAL RECEIPT-BOOK, 


Catsup for Sea Stores. 

Take beer, 1 gallon; vinegar, 3 quarts; anchovies 
(washed), 1 1-2 pounds ; shallots, 1 1-2 pounds ; mace, 
cloves, black pepper, each, 1-2 ounce ; ginger powder, 
1 ounce ; mushroom flaps, rubbed to pieces, 2 quarts. 
Boil until reduced to ten pints, then strain, cool, and 
bottle. To be used with a little butter. 


Iron Cement. 

Take iron borings, 9S parts ; sal ammoniac, 2 parts ; 
water to make them into a paste for use. 

To sweeten Musty or Stinking Casks 

1. First wash them with sulphuric acid, and then 
with clear water ; afterwards wash them well out with 
water. 

2. For large casks, unhead them and whitewash them 
with quicklime. 

3. Or match them with sulphur mixed with a little ni¬ 
trate of potash, and afterwards wash them well with water. 

4. Char the inside of the staves. 

Observe in every case to scald or well wash the Cc*dts 
out before use. 


. To render Permanent Chalk or Pencil Draivmgs. 

Lay the drawing on its face and give the back two or 
three thin coats of the following (No. 1.) mixture , let 
it dry, and turn it with the chalk upwards, and give that 
side one or two coats also; lastly, if you choose, give 
it one or two coats of No. 2. 

1. Isinglass or gum arabic, 5 parts ; water, 12 parts. 
Mix. 

2. Canada balsam, 4 parts; turpentine, 5 parts 
Mix. 

To remove the Turnip Flavor from Putter. 

Nitre, 1 part ; water, 20 parts. Dissolve, and put a 
little into the milk, warm from the cow. 


To hasten the Blowing of Bulbous-Rooted Flowers. 

Nitrate of potash, 12 ounces ; common salt, 4 ounces , 
pearlash, 3 ounces ; sugar, 5 ounces; rain-watei. 


UNIVERSAL RECEIPT-ROOK. 


4> 


quart. Dissolve, and put a spoonful of this liquid int> 
the flower-glass, then fill it with soft water. Change the 
water every nine days. 

To Clarify Butter. 

Take butter, melt it in a warm bath, then let it settle 
pour off the clear, and cool as quickly as possible 
Butter prepared in this way will keep a long time 
good. 

Compositions for Roman Candles 

For the candle, nitre, 16 parts; charcoal, 7 parts; 
sulphur, 4 parts. Mix. For the stars, nitre, 16 parts; 
gunpowder, 5 parts; sulphur, 7 parts. Mix with cam¬ 
phorated spirit and gum-water. For use, put in one 
spoonful of fine gunpowder, then a star, then a measure 
full of the composition, and proceed in this way until the 
case is full. 

Rose Water. 

1. Rose petals, 60 pounds ; water, 26 gallons. Draw 
over twenty gallons. 

2. Rose petals, 5 bushels ; water sufficient. Draw 
over nine gallons. Rose-root water and yellow sandal¬ 
wood water, are often sold for this article. 

Economical Rouge. 

1. Finely-powdered carmine, 1 ounce; white poma¬ 
tum, 7 ounces. Mix, and pot it for use. 

2. French chalk (finely powdered), 1 pound; car¬ 
mine, 3 ounces ; oil of almonds to mix. 

Rouge for cleaning Plate. 

Precipitated subcarbonate of iron, 3 parts ; prepared 
chalk, 3 parts; Armenian bole, 2 parts. Mix. Be 
sure te reduce the articles to the finest powder 
possible. 

Substitute for Yeast. 

Take wheat flour, 8 pounds, and water to make it of 
the consistence of cream. Boil for an hour, then add 
sugar, 1 pound; yeast, 1-4 pint. Ferment. 

To keep empty Casks Sweet. 

Bung them close as soon as emptied 


50 


UNIVERSAL RECEI1 T-BOOK. 


Japanese Cement , or Rice Glue. 

This elegant cement is made by mixing rice-flour in¬ 
timately with cold water, and then gently boiling it; it 
is beautifully white, and dries almost transparent. Pa¬ 
pers pasted together by means of this cement, will 
sooner separate in their own substance than at the join¬ 
ing- 

To make a Fire and XVater-Proof Cement. 

To half a pint of vinegar, add the same quantity of 
milk ; separate the curd, and mix the whey with the 
whites of 5 eggs ; beat it well together, and sift into it 
a sufficient quantity of quick lime, to convert it to the 
consistency of a thick paste. Broken vessels, mended 
with this cement, never afterwards separate, for it re¬ 
sists the action of both fire and water. 

Turkish Cement for Joining Metals , Glass , fyc. 

Dissolve mastich in as much spirit of wine as will 
suffice to render it liquid ; in another vessel dissolve as 
much isinglass (which has been previously soaked in 
water till it is swollen and soft) in brandy, as will mako 
two ounces by measure of strong glue, and add two 
small bits of. gum galbanum, or ammoniacum, whicn 
must be rubbed or ground till they are dissolved ; then 
mix the whole with a sufficient heat; keep it in a phial 
stopt, and when it is to be used set it in hot water. 

Substitute for Tea or Coffee. 

Beech mast, or the beech tree, which is an oily, fari¬ 
naceous nut, and was used in diet, in an early age, may 
be used as a substitute for coffee, when roasted. Well 
dried, it makes a wholesome bread, and in tnis condi¬ 
tion, it has served for subsistence, in times of ^arcity ; 
it is now, however, used only for fattening hogs, poul¬ 
try, &c. 

Substitute for Coffee , Cocoa, fyc. 

The ground sassafras nut is an excellent substitute for 
coffee, cocoa, &c., for breakfast and supper. It is not 
only nutritious, but a more efficacious correcter of the 
Wbit, in cases of' eruptions of the skin and scrofula, than 


UNIVERSAL RECEIPT-BOOK. 


51 


the sassafras wood, or the compound decoction ol sarsa* 
parilla. 

As a powerful preventive of cutaneous affections, it 
is particularly valuable. 

It is also an excellent article of diet for rheumatic, 
gouty, and asthmatic invalids. 

To maize Acorn Coffee. 

A pleasant beverage is drank in Germany, called the 
acorn csffee, and is made as follows : 

Take sound ripe acorns, peel off the shell or husk, di¬ 
vide the kernels, dry them gradually, and then roasl 
them in a close vessel, or roaster, keeping them contin¬ 
ually stirring. Care must be taken not to burn or roast 
them too much. Take of these roasted acorns, ground 
like other coffee, half an ounce alone, or mixed with a 
drachm of other coffee, and sweeten with sugar, with 
or without milk. 

To Prepare Water-Proof Boots. 

Take 3 oz. of spermaceti, and melt it in a pipkin, or 
other earthen vessel, over a slow fire ; add thereto six 
drachms of Indian rubber, cut into slices, and these will 
presently dissolve. Then add seriatim of tallow, 8 
ounces ; hog’s lard, 2 ounces ; amber varnish, 4 ounces. 
Mix, and it will be fit for use immediately. The boots 
or other material to be treated, are to receive two or 
three coats, with a common blacking brush, and a fine 
polish is the result. 

To Thicken Linen Cloth for Screens and Bed Testers. 

Grind whiting with zinc, and to prevent its cracking 
add a little honey to it; then take a soft brush and lay 
it upon the cloth, and so do two or three times, suffer¬ 
ing it the* meanwhile to dry between layings on, and for 
the last laying, smooth it over with Spanish white, 
ground with linseed oil, the oil being first heated, and 
mixed with a small quantity of the litharge of gold, the 
better to endure the weather, and so it will be lasting. 

Lacquer for Brass. 

Take of seed lac, 6 oz.; amber or copal, ground on 
porphyry, 2 oz.; dragon’s blood, 40 grains; extract of 


UNIVERSA . RECEIPT-BOOK. 


52 

red sandal wood, obtained by water, 30 grains ; Orien¬ 
tal saffron, 36 grains; pounded glass, 4 oz.; very pure 
alcohol, 40 oz. 

To apply this varnish to articles or ornaments of brass, 
expose them to a gentle heat, and dip them into varnish. 
Two or three coatings may be applied in this maimer, 
if necessary. The varnish is durable, and has a beau¬ 
tiful color. Articles varnished in this manner, may bo 
cleaned with water and a bit of dry rag. 

Paste for Cleaning Metals. 

Take oxalic acid, 1 part; rotten stone, 6 parts. Mix 
with equal parts of train oil and spirits of turpentine to 
a paste. 

Lotion for Itch ing Chilblains. 

Take hydrochloric acid, 1 part; water, 8 parts. Mix. 
Apply on going to bed. This must not be used if the 
skin is broken. 

Watchmaker's Oil , which never Corrodes or Thickens. 

Take olive oil and put it into a bottle, then insert coils 
of thin sheet lead. Expose it to the sun for a few 
weeks, and pour off the clear. 

Varnish for Water Color Drawings. 

Take Canada balsam, 1 part; oil of turpentine, 2 
parts, mixed ; size the drawing before you apply the 
varnish. 

Ring Worm , 

May be, in most cases, simply cured by scratching 
around the outer surface with the point of a sharp pin. 
The disease will not pass the line, if the skin is thus cut. 

Growth of Hair Increased , and Baldness Prevented. 

Take 4 ounces of castor oil, 8 do. good Jamaica rum. 
30 drops oil of lavender, or 10 do. oil of rose ; anoint 
occasionally the head, shaking well the bottle previ¬ 
ously. 

Ants. 

A small quantity of green sage, placed in the closet, 
will cause red ants to disappear. 


UNIVERSAL RECEIPT-BOOK. 


53 


Tl hasten the Ripening of Wall Fruit. 

Paint the wall black. 

Flour Paste. 

Water, 1 quart; alum, 3-4 ounce. Dissolve, and 
when cold, add flour to make it of the consistence ot 
cream, then bring it to a boil, stirring it all the while. 

Hard Flour Paste. 

To the above add a little powdered resin and a clove 
or two before boiling. This will keep for twelve months. 
When dry it may be softened with water. 

To Preserve Floivers in Salt. 

Common salt, 3 pounds ; flowers, 10 gallons. Beat 
them to a paste, and preserve it in wide-mouthed jars 
or bottles. This plan furnishes the perfumer with flow¬ 
ers at any season of the year. The scent is not only 
much improved, but the flowers rendered more suitable 
for the purposes of distillation. 

To Extinguish Fire. 

Dissolve pearlash, soda, wood-ashes, or common salt 
in the water, before it is put into the engine, and direct 
tho jet on the burning wood work. The proportion 
may bo twenty pounds to every fifty gallons ; the more, 
however, the better. 

Ointment for Chaps and Eruptions of the Shin. 

Simmer ox-marrow over a fire, and afterwards strain 
it through a piece of muslin into gallipots. When cold, 
rub the part affected. 

Water-Proof Glue. 

1 . Glue, 1 part; skimmed milk, 8 parts. Melt and 
evaporate in a water-bath to the consistence of strong 
glue. 

2. Glue, 12 parts ; water sufficient to dissolve. Then 
add yellow resin, 3 parts, and when melted, add tur¬ 
pentine, 4 parts. Mix thoroughly together. This should 
be done in a water-bath. 

Antidote for Arsenic. 

Swallow the whites of three or four eggs immediately. 

.5 


54 


UNIVERSAL RECEIPT-BOOK. 


To Prevent Degradations by Hawks. 

One or more guinea-liens in a flock of fowls it is said 
will effectually prevent molestation from hawks. 

To Prevent Mildew in Wheat. 

Sulphate .of copper, 1 pound; water, 4 gallons. Dis¬ 
solve, and steep the grain in it for one hour. 

Warts in Horses and Cattle. 

Wash them with a strong ley, made of pearlash and 
water, thrice a day. 

Water-Proof Varnish for Boots, Shoes, fyc. 

Linseed oil, 8 parts; boiled oil, 10 parts; suet, 8 
parts ; beeswax, 8 parts. Mix with heat and apply 
hot. 

To Save Oats in Feeding Horses. 

Bruise or crush your oats in a mill, or otherwise, as 
convenient, and your horse will become fatter on half 
his usual allowance of these oats, than he was before on 
double the quantity unprepared. If you cannot bruise 
the oats, pour hot water on them and let them soak for 
a few hours. 

To Prevent the Formation of Crust on Tea-Kettles. 

Keep an oyster-shell in your tea-kettle, and it will 
prevent the formation of a crust on the inside of it, by 
attracting the stony particles to itself. 

To Take Rust out of Steel. 

Cover the steel with sweet oil well rubbed on it, and 
in forty-eight hours use unslacked lime finely powdered, 
to rub until all the rust disappears. 

When a Nail or Pin has been run into the Foot, 

Instantly bind on a rind of salt pork ; if the foot swell, 
bathe it in a strong decoction of wormwood, then bind 
on another rind of pork, and keep quiet till the wound 
is well. The lockjaw is often caused by such wounds, 
if neglected. 

Cream. 

The quantity of cream on milk may be greatly in 
creased by the following process : Have two pans ready 
in boiling hot water, and when the new milk is brought 


UNIVERSAL RECEIPT-BOOK. 


55 


in, put it into one of these hot pans and cover it with 
the other. The quality as well as the thickness of the 
cream is improved. 

To Preserve Green Currants. 

Currants may be kept fresh for a year or more, if 
they are gathered when green, separated from the stems, 
put into drv, clean junk bottles, and corked very care¬ 
fully, so as to exclude the air. They should be kept in 
a cool place in the cellar. 

To Loosen the Stoppers of Decanters and Smelling 
Bottles that are Wedged in Tight. 

Dip the end of a feather in oil, and rub it. round the 
stopple, close to the mouth of the bottle; then put the 
bottle about a couple of feet from the fire, having the 
mouth towards it. The heat will cause the oil to run 
down between the stopple and mouth of the bottle. 
When warm strike the bottle gently* on both sides, with 
any light wooden instrument that you may happen to 
have. If the stopple cannot be taken out with the hand 
at the end of this process, repeat it, and you will finally 
succeed by persevering in it, however firmly it may be 
wedged in. 

To Clean Marble Fire-Places. 

If you happen to live in a house which has marble 
fire-places, never wash them with suds ; this destroys 
the polish, in time. They should be dusted ; the spots 
taken off with a nice oiled cloth, and then rubbed dry 
with a soft rag. 

To Prevent the 111 Effects of Charcoal. 

Set an uncovered vessel filled with boiling water over 
the pan containing the charcoal, the vapor of which will 
counteract the deleterious fumes, and, while it keeps 
boiling, will make the charcoal as safe as any other fuel. 

Whooping Cough. 

Equal parts of lamp oil and molasses, is an excellent 
remedy , or a tea-spoonful of castor oil to a table-spoon¬ 
ful of molasses ; a tea-spoonful of the mixture to be 
given whenever the cough is troublesome. It will af 


56 


UNIVERSAL RECEIPT-BOOK. 


fori relief at once, and in a few days it effects a cure. 
The same remedy relieves the croup, however violent 
the attack. 

To Prepare Pure Lard. 

Get good white lard. Wash it in cold water, then 
put it into warm water and shake them well together, 
to wash out the salt; let them cool, then collect the 
lard from the top of the water, drain it, melt it again in 
a water bath, let it remain so for half an hour, and then 
pour off the clearest portion and preserve it from the 
air. 

To stop a Fit of Coughing. 

A correspondent of the London Medical Gazette, 
states that to close the nostrils with the thumb and fin¬ 
ger during expiration, leaving them free during inspira¬ 
tion, will relieve a fit of coughing in a short time. 

Tomato Pickles. 

Take tomatoes when two thirds ripe ; prick them 
full of holes with a fork ; then make a strong brine, boil 
and skim it. When cool, put your tomatoes in ; let 
them remain eight days, and then take out and put them 
in weak vinegar. Let them lay twenty-four hours; 
then take them out and lay a layer of tomatoes, then a 
thin layer of onions, with a tea-spoonful each of cinna¬ 
mon, cloves, and pepper, and a table spoonful of mus¬ 
tard; then pour on sharp vinegar. You may put them 
in jars if you like. 

To Remove Paint from the Wall of a Rooin. 

If you intend papering a painted wall, you must first 
rub off all the paint—otherwise the paper will not stick. 
To do this, mix in a bucket a sufficient quantity of 
pearlash, with either warm or cold water, so as to make 
a strong solution. Dip a flannel into this, and with it 
wash off the paint. 

To prevent Wounds from Mortifying. 

Sprinkle sugar on them. The Turks wash fresh 
wounds with wine, and sprinkle sugar on them. Obsti¬ 
nate ulcers may be cured with sugar dissolved in a strong 
decoction of walnut leaves. 


UNIVERSAL RECEIPT-BOOK. 




Grafting. 

Melt beeswax and tallow together, stirring in a little 
shalk if handy; while hot dip in some strips of lags; 
then tear them into strips suitable to prevent the escape 
of the sap or the introducti< n of water, and the work is 
finished. 

To take off Wall Taper. 

To clear a wall from paper, previous to painting or 
white-washing, wet the paper thoroughly, with a long- 
handled brush dipped in a bucket of warm water. 
While the paper is quite wet, so that it blisters and 
loosens, you can pull it off with your hands. If any 
small bits are found still adhering, wet them afresh, and 
scrape them off with a case-knife. 

To Prevent the Clothes of Children from Taking Fire. 

“ The danger and difficulty can very easily be avoided 
by the use of alum. 

“ When clothes are washed they should be rinsed 
out in alum water—the solution should be made tolera¬ 
bly strong. If the clothing, which has been newly 
washed, should require starch, the alum may be put in 
the starch water. 

“ Alum should be used on all occasions; it renders 
the clothing fire-proof All clothing about a house or 
steamboat made of cotton should be impregnated with 
alum. For instance, bed, and window curtains, &c., 
such articles generally having much fringe about them. 

“ This hint, if attended to, will prove a perfect safety 
to clothing from fire.” 

s For the Bite of a Snake. 

Take the bark of yellow poplar and bruise it, and 
make a poultice of it and apply it to the wound, bathing 
the arm or leg that is bitten with a strong decoction of 
the same, and let the person afflicted drink half a pint 
every hour. This is a safe and easy remedy, and will 
effect a cure in a short time. 

Another. 

Charcoal made into a paste with hog’s lard, is a grand 
antidote for snake bites. In bad cases it should be 


5S 


UNIVERSAL RECEIPT-BOOK. 


changed often. It will probably prove effectual for the 
sting of bees and all other similar case*-: of poison. 

Substitute for Cream. 

Beat up the whole of a fresh egg in a basin, and then 
pour boiling tea or water over it gradually, to prevent it 
curdling. In flavor and richness this preparation re¬ 
sembles* cream. 

Easy Method of Restoring and rendering Legible dam¬ 
aged Parchment Deeds , fyc. 

When a parchment^ deed becomes obliterated and 
discolored by moisture, on simply immersing it in spring 
water, for about a minute, then pressing it between 
sheets of blotting paper, to prevent its shrivelling up 
while getting dry ; it will generally, when it has nearly 
approached that state, be found to have resumed its 
original color, and appear as perfectly plain, but should 
the characters not prove legible on its becoming mod¬ 
erately dry, the operation must be repeated as often as 
it may be necessary. The following mixture, it is as¬ 
serted, will make writing which has been obliterated, 
faded, or sunk, either on paper or on parchment, imme¬ 
diately legible. Bruise two or three nutgalls, infuse 
them in half a pint of wine, and let the bottle stand for 
two days in the sun or in any other equally warm stiu- 
ation ; then wash the part of the parchment or paper 
which is wanted to have the writing recovered, by 
means of a sponge or soft brush dipped in the vinous in¬ 
fusion ; and the purpose will be immediately answered 
if it be sufficiently strong. Should that not happen, its 
power must be increased by an additional quantity of 
galls ; and, perhaps, in some cases, stronger heat and 
even stronger wine, may also be necessary. 

Whitewash. 

Take half a bushel of unslacked lime, and slack it 
with boiling not water, covering it during the process. 
Strain it, and add a peck of salt dissolved in warm wa- 
tei ; three pounds of ground rice boiled to a thin paste, 
put in boiling hot; half a pound of powdered Spanish 
whiting, and a pound of, cleat glue, dissolved in warm 


UNIVERSAL RECEIPT-BOOK. 59 

water Mix, and let it stand several days. Then keep 
it in a kettle on a portable furnace, and put on as hot as 
possible, with a painter’s or a whitewash brush. 

A Fine Yellow Wash. 

Lime-water, 1 pound ; bichloride, of mercury, 40 
grains. Rub together. Shake the bottle before use. 
Us^d for syphilitic ulcers. 

To Wash White Merino Shawls. 

Wash the shawl in fair suds made beforehand, rub no 
soap on the shawl, rinse in clear warm water, with two 
changes if you please ; then take a solution of gum ara- 
bic, and add to it warm water till you think it will pro¬ 
duce a little stiffness like starch when dry. Press with 
a moderately hot iron, before quite diy, laying a clean 
cotton or linen cloth between the iron and the shawl. 

To Prevent the Hair Falling Off. 

Wash the head once a day with good old Jamaica 

rum. 

Renovation of Manuscripts. 

Take a hair pencil and wash the part which has been 
effaced with a solution of prussiate of potash in water, 
and the writing will again appear, if the paper has not 
been destroyed. 

A Cure for Sore Racks of Horses. 

The best method of curing sore backs, is to dissolve 
half an ounce of blue vitriol in a pint of water, and dab 
the injured parts with it four or five times a day. 

Composition for Restoring Scorched Linen. 

Boil to a good consistency, in half a pint of vinegar-, 
two ounces of Fuller’s earth, an ounce of hen’s dung, 
half an ounce of cake soap, and the juice of two onions. 
Spread this composition over the whole of the damaged 
part; and if the scorching were not quite through, and 
the threads actually consumed, after suffering it to dry 
on, and letting it receive a subsequent good washing or 
two, the place will appear full as white and perfect as 
any other part of the linen. 


60 


UNIVERSAL RECEIPT-BOOK. 

To improve Tad Yeast. 

Add a little flour and sugar, and let them work 
together for a short time. 

To cure Hydrophobia. 

Make a strong wash by dissolving two table-spoons¬ 
ful of the chloruret of lime in half a pint of water, and 
instantly and repeatedly bathe the part bitten. The 
poison will in this way be decomposed. It has proved 
successful when applied within six hours after the 
animal has been bitten. I wish these facts generally 
known, as they may be of service to our fellow-citizens 
at large. 

To make Vegetables eat Tender. 

Put a spoonful or two of pearlash or soda into the 
water you boil them in. 

To Pickle Vegetables in Brine. 

Take the articles to be preserved and put them into 
pickle bottles, fill them with a strained saturated solution 
of common salt, and cork immediately. 

To preserve or pickle Vegetables in Vinegar. 

Soak them for some hours in brine, then drain them, 
put them into bottles, and pour on them boiling vinegar 
until quite covered. Cork immediately. 

To prepare Intestines for Sausages. 

Take the intestines, cut off the extraneous fat and 
peritoneal membrane, turn them inside out and wash 
them clean, then soak them for twenty-four hours in a 
pail of water, to which a little chloride of lime or potass 
has been added; then tear off a part of the mucous 
membrane to thin them, and wash them well in two or 
three pails of clean water. 

Cephalic Smijf. 

1. Take asarabacca leaves, marjoram, light Scotch 
snuff, equal parts. Grind them, and sift the resulting 
powder. 

2. Take powdered asarum, 1 pound; powdered 
Scotch snuff (dry), 1 1-2 pounds; simple powder. 
2 pounds ; hellebore, 4 ounces. Mix and sift. 


I 


UNIVERSAL RECEIPT-BOOK. 


61 


To destroy Slugs on Land . 

Sprinkle over it powdered fresh slaked lime, of 
chimney soot. 

To 'preserve Plants from Slugs. 

Strew well-cut chaff round the plants. 

To give an appearance of Age to Writing. 

Infuse a drachm of saffron in half a pint of ink, then 
write with it. 

To clean Point Lace. 

Stretch it in a tent, and clean it with a solution of 
white soap ; wash off the soap with water, and sponge 
it with starch on the wrong side ; when dry, iron it or. 
the same side, then with a bodkin set it in order. 

To Preserve Steel Goods. 

Caoutchouc, 1 part; turpentine, 16 parts. Dissolve 
with a gentle heat, then add boiled oil, 8 parts. Mix by 
bringing them to the heat of boiling water; apply it to 
the steel with a brush, in the way of varnish. It may 
be removed when dry with turpentine. The oil may be 
wholly omitted. 

To Prevent the Bite of Musquitoes. 

Apply a thick lather of soap to the skin of the face and 
hands. 

To mend Crachs in Stoves. 

German Method .—Take equal parts of wood ashes 
and common salt, and mix them to a proper consistence 
with water ; with this fill the cracks. 

Strengthening Plaster. 

1 Simple diachylon, 22 pounds ; thuris, 5 pounds ; 
dragon’s blood, 2 pounds. Mix. 

2. Diachy'on, 20 pounds; gum thuris, 4 pounds; 
peroxide of iron, 2 pounds. Mix. This is a. cheap form 
for the emplastrum thuris of the Dublin College. 

3. Diachylon, 80 pounds ; gum thuris, 29 pounds ; 
Armenian bole, 5 pounds. Mix with heat. Said 
to be used as a mechanical support to the muscles by 
public dancers. 


62 


UNIVERSAL RECEIPT-KOOK. 


To Restore Tainted Meat. 

If salted, wash it, and throw away the old brine, then 
replace :t with the following composition, and let it lie 
in it for a few days : Fresh-burnt charcoal, powdered, 
12 parts; common salt, 11 parts; saltpetre, 4 parts. 
Mix. This must be used the same as common salt; 
and when you want to cook the meat, the black color 
may be removed with clean water. 

To Whiten Tallow. 

Take the tallow, melt it, and add a little alum and 
saltpetre, or a littie nitric or sulphuric acid. 

Easy Mode of Smoking Meat. 

Take pyroligneous acid, and either immerse the meat 
in it for a short time, or give it two or three coats with 
a painter’s brush ; then hang it up to dry. 

To Care Smoky Chimneys. 

1. Contract the draught. This is infallible, if properly 
done. 

2. Increase the height or crookedness of the chimney. 
The more turns a chimney has, the greater is (usually) 
the draught. 

Wash for Sore Eyes in Animals. 

White vitriol, 2 scruples ; sugar of lead, 1 drachm ; 
water, 1 pint. Mix. 

To 'prevent the Smut in Wheat. 

Steep the grain in lime-water, o.r a weak ley of wood- 
ashes, or pearlash. 

Soda Water. 

Take clear water, and force into it by means of a 
pump, from six to ten times its bulk of carbonic acid 
gas, obtained from marble; cork and wire the bottles. 
Soda water should always be kept in a cool place, with 
the neck of the bottle downwards. 

To make Prints and Drawings to resemble Oil 

Paintings. 

Canada balsam, 1 part; turpentine, 2 parts. Mix 
and apply it to the paper or print, previously well sized 
and dried. 


UNIVERSAL RECEIPT-BOOK. 


63 


Method of Cleaning Brass Ornaments. 

Brass ornaments, that have not been gilt or lacquered, 
may be cleaned, and a very brilliant color given to them, 
by v,’ashing them with alum boiled in strong ley, in the 
proportion of an ounce to a pint, and afterwards rub¬ 
bing them with strong tripoli. 

V 

Frost Counteracted. 

As the blossoms of fruit trees are more particularly 
affected by early frosts, the following plan has been 
recommended to counteract the injurious effects of the 
same :—A rope is to be interwoven among the branches 
of the tree, and one end of it immersed in a pail of 
water. This rope it is said will act as a conductor and 
convey the effects of the frost from the tree to the 
water. Both hemp and straw have been recommended 
for this purpose. 

Files and Rasps. 

Files and other instruments for the abrasion of various 
substances, may be made by folding up separate pieces 
of wet clay in muslin, cambric, and Irish linen, forcing 
them by the pressure of the hand into the interstices or 
the threads, so that on divesting them of the covering, 
and having them well baked, a file is produced of a 
new species, said to be capable of operating on steel; 
and very useful in cutting glass, polishing, and rasping 
wood, ivory, and all sorts of metals. 

Preservation of Fruits by Carbonic Acid Gas. 

Cherries, grapes, pears, apples and chestnuts, (and 
perhaps all other fruits,) placed in glass vessels filled 
with this gas, obtained from carbonate of lime by sul¬ 
phuric acid, are said to be preserved without undergoing 
any change for a long period. Cherries, at the end of 
six weeks, had the same appearance as when preserved 
in brandy. 

To prevent Pumps and Water-Pipes freezing in 

Winter. 

Take up the valve or sucker, and let all the water out 
of the trunk or pipe. 


r 


54 


UNIVERSAL RECEIPT-BOOK. 


Weak Sight. 

Beat up a drachm of alum in the white of an egg, and 
smear the eye-brow and eye-lid every night with the 
mixture. 

Locked Jaw. 

* • > •» 

It is said that the application of warm ley, made of ashes 
as strong as possible, to a wounded part, will prevent 
a lock jaw; if a foot or hand, immersed in it; if 
another part of the body, bathed with flannels wrung 
out from the warm ley. 

An Incomparable Medicine for the Scurvy in the 

Teeth. 

Take a quart of good white-wine vinegar, heat a 
piece of steel red-hot, and quench it eight or ten times 
in the vinegar, as fast as you can heat it; then add to 
this liquor an ounce of powdered myrrh, and half an 
ounce of mastic, powdered ; wash your teeth twice or 
thrice a day. 

To make the Hair grow Thick. 

Take rosemary, maiden-hair, southern wood, myrtle 
berries, hazel-bark, of each, 2 ounces ; burn these to 
ashes on a clean hearth, or in an oven; put these ashes 
in white-wine, to make a strong ley, and wash the hair 
daily at the root; keep it cut pretty short. It kills the 
worm which is at the root. 

Hoarseness. 

One drachm of freshly-scraped horseradish root, to be 
infused with four ounces of water in a close vessel for 
two hours, and made into a syrup with double its weight 
in vinegar, is an approved remedy for hoarseness; a 
tea-spoonful has often proved effectual; a few tea- 
spoonsful, it is said, have never been known to fail in 
removing hoarseness. 

Mortar. 

Much of the mortar used in building is said to be im¬ 
perfectly made. Four parts coarse and three parts fine 
sand, with one part of quick-lime, well mixed with but 
little water, makes mortar which soon becomes as hard 
as adamant; resisting all atmospheric action as durably 


I 


UNIVERSAL RECEIPT-BOOK. 


65 


as the material it unites ; and with addition of a portion 
of manganese, it will harden under water. 

Cure for Cancer. 

Take the narrow-leaved dock-root, boil it in scfi 
water, and wash the ulcer with the strong decoction as 
warm as it can be borne ; fill the cavity with the liquor 
for two minutes ; then scrape the hulk of the root, 
bruise it fine, put it on gauze, and lay it over every 
part of the ulcer; dip a linen cloth in the decoction, and 
put it over the gauze. Repeat this three times in 
twenty-four hours, and at each time let the patient take 
a wine-glass of the tea made of the root with one-third 
of a glass of port wine sweetened with honey. 

To make the Celebrated Pomade Divine. 

Beef marrow, twelve ounces, steeped in water ten 
days, and afterwards in rose water twenty-four hours ; 
flowers of benjamin, pounded storax, and Florentine or¬ 
ris, and cloves and nutmeg, a quarter of an ounce. The 
whole to be put in an earthen vessel, closely covered 
down, to keep in the fumes, and being suspended in wa¬ 
ter made to boil three hours; after which the whole is 
to be strained and put into bottles. 

To Clean Oil Paintings. 

If smoked, or very dirty, take stale urine, in which a 
little common salt is dissolved ; rub them over with a 
woollen cloth dipped in that till you think them quite 
clean, then with a sponge wash them over with fair 
water ; then dry them and rub them over with a clean 
cloth. 

To Cure a Bruise in the Eye. 

Take conserve of red roses, and also a rotted apple, 
put them in a fold of thin cambric, apply it to the eye, 
and it will draw the bruise out. 

To Sweeten the Breath. 

Take two ounces of terra japonica ; half an ounce of 
sugar-candy, both in powder. Grind one drachm of the 
best ambergris, with ten grains of pure musk, and dis¬ 
solve a quarter of an ounce of clenn gum tragacanth in 


66 


UNIVERSAL RECEIPT-BOOK. 


two ounces of orange-flower water. Mix all together, 
so as to form a paste, which roll into pieces of the thick¬ 
ness of a straw. Cut these into pieces, and lay them in 
clean paper. This 'is an excellent perfume for those 
whose breath is in any way disagreeable. 

For a Pain in the Ear. 

Oil of sweet almonds, two drachms, and oil of amber, 
four drops ; apply four drops of this mixture when in 
pain, to the part affected. 

To make the Teeth White. 

A mixture of honey with the purest charcoal, will 
prove an admirable cleanser. 

To Revive a Dull Fire. 

Powdered nitre, or saltpetre, strewed on the fire, is 
the best bellows that can be used. 

To Wash Chintz. 

Take two pounds of rice, boil it in two gallons of wa¬ 
ter till soft; then pour the whole into a tub ; let it stand 
till about the warmth in general used for coloring lin¬ 
ens ; then put the chintz in, and use the rice instead of 
soap ; wash it in this till the dirt appears to be out, then 
boil the same quantity as above, but strain the rice from 
the water, and mix it in warm clear water. Wash in 
this till quite clean; afterwards rinse it in the watei 
which the rice has been boiled in, and this will answer 
the end of starch, and no dew will affect it. If a gown, 
it must be taken to pieces, and when dried be careful to 
hang it as smooth as possible ; after it is dry, rub it with 
a sleek stone, but use no iron. 

Eggs—as a Re?nedy. 

The white of an egg is said to be a specific for fish 
bones sticking in the throat. It is to be swallowed raw, 
and will carry down a bone very easily and certainly. 

There is another fact touching eggs which it will do 
very well to remember. When, as sometimes by acci¬ 
dent, corrosive sublimate is swallowed, the white of one 
or two eggs taken immediately, will neutralize the po* 
son, and change the effect to that of a dose of calomel. 


I 


UNIVERSAL RECEIPT-BOOK. 


67 


Court Plaster. 

1 . Balsam of benzoin, 1 part; alcohol, ^2 parts. Mix. 
Then isinglass, 2 parts; water, barely to dissolve. Strain 
the two solutions separately, then mix them. For use, 
place the bottle in warm water, and give the silk, previ¬ 
ously Strained, ten or twelve coats with a brush ; when 
dry, give it a coat of the following: Cliia turpentine, 1 
part; tincture of benzoin, 2 parts. Mix. 

2. Thick mucilage, S ounces; thick syrup, 1 ounce; 
tincture of benzoin, 1 ounce. Mix. Apply as before. 

3. Isinglass, 4 ounces; water, 3 ounces. Dissolve, 
then add tincture of benzoin, 1 ounce. Apply warm. 

4. Isinglass, 1 ounce ; gum arabic, 4 ounces ; water, 6 
ounces. Dissolve, then add balsam of Peru, 2 drachms. 
Apply warm. 

5. Isinglass, 1 ounce ; water, 4 ounces. Dissolve, and 
add alcohol, 8 ounces; tincture of benzoin, 2 ounces. 
Give the silk, previously strained, four or five coats with 
this varnish, and when dry, two coats of the following to 
finish : Cliia turpentine, 4 ounces ; tincture of benzoin, 
6 ounces. Mix. 

6. Spread either of the compositions on goldbeaters’ 
skin instead of silk. 

To prevent Distilled Waters turning Sour. 

To every gallon add one ounce of finely powdered 
calcined magnesia, and shake them well together; then 
allow the mixture to settle. 

To Solder Tortoise-shell. 

Bring the edges of the pieces of shell to fit each other, 
observing to give the same inclination of grain to each; 
then secure them in a piece of paper, and place them 
between hot irons or pincers ; apply pressure, and let 
them cool. The heat must not be so great as to hum 
the shell; therefore try it first on a piece of white paper. 

A certain Itemedy to take Fire out of a Burn. 

Beat an apple with salad oil until it is a poultice,pret¬ 
ty soft; bind it on the part, and as it dries lay on fresh. 
You must be .sure to pare, core, and beat your apple 
well, for fear of breaking the skin of the burn. But if 


08 


UNIVERSAL RECEIPT-BOOK. 


the skin be off, there is nothing in nature so sure to take 
out the fire. * 

Paper that Resists Moisture. 

Take unsized paper, lay it flat on a clean surface, and 
brush it over with a solution of mastic in oil of turpen¬ 
tine ; or plunge it into the solution and hang it up to dry. 
This paper possesses all the usual qualities of writing 
paper, with the advantage of resisting moisture. 

Composition to Heal Wounds in Trees. 

Chalk, 4 parts; tar, 2 parts; brick-dust, 1 part. Melt, 
and apply warm. 

Rapier Mache. 

Take paper, any quantity; boil it well, then pound it 
to a paste, and mould. Used in making toys, snuff¬ 
boxes, &c. 

Fire-pi oof Stucco for Wood , fyc. 

Take moist, gravelly earth, (previously washed,) and 
make it into stucco with the following composition: 
Pearlashes, 2 parts ; water, 5 parts ; common clay, 1 
part. Mix. This costs about one shilling and sixpence 
per hundred square feet. It has been tried on a large 
scale, and found to answer. 

Rules for Preserving Health. 

1. Rise early, and never sit up late. 

2. Wash the whole body every morning with cold 
water, by means of a large sponge, and rub it dry with 
a rough towel; or scrub the whole body for ten or fif¬ 
teen minutes with flesh brushes. 

3. Drink water generally, and avoid excess of spirits, 
wine, and fermented liquors. 

4. Iveejl) the body open by the free use of the syringe, 
and remove superior obstructions by aperient pills. 

5. Sleep in a room which has free access to the open 
air. 

6. Keep the head cool, by washing It when necessary 
with cold water, and abate feverish and inflammatory 
symptoms when they arise by persevering stillness. 

7. Correct symptoms of plethora and indigestion by 
eating and drinking less per diem for a few days. 


UNIVERSAL RECEIPT-BOOK 


69 


8. Never eat a hearty supper, especially of animal 
food; and drink wine, spirits, and beer, if these are ne¬ 
cessary, only after dinner. 

Paper Prepared for Draughtsmen , fyc. 

Powdered tragacanth, 1 part; water, 10 parts. Die 
solve, and strain through clean gauze ; then lay it smooth¬ 
ly with a painter’s brush on the paper, previously stretch¬ 
ed on a board. This paper will take either oil or water 
colors. 

Panes of Glass 

May easily be removed by the application of soft soap 
for a few hours, however liard the putty has become. 

Peach Trees. 

Plant tansy around the roots of peach trees. The 
peach worm will not trouble them afterwards. 

An Insect Trap. 

Scoop out the inside of a turnip, scollop the edge of 
the shell, and place it downward on the earth. The in¬ 
sects will pass into it as a place of retreat, through the 
holes ; and the beds of squashes, melons, cucumbers, &c., 
may thus soon be cleared of them. 

To Escape from or go into a House on Fire. 

Creep or crawl with your face near the ground; and 
although the room be full of smoke to suffocation, yet 
near the floor the air is pure, and may be breathed with 
safety. 

To prevent the Smoking of a Damp. 

Soak the wick in strong vinegar, and dry it well be¬ 
fore you use it. 

To warm a Carriage or small Apartment. 

Convey into it a stone bottle of boiling water; or for 
the feet, a single glass bottle of boiled water, wrapped in 
flannel. 

To Preserve Furs. 

When laying up muffs and tippets for the summer, if 
a tallow candle be placed on or near them, all danger of 
caterpillars will be obviated. 


UNIVERSAL RECEIPT-BOOK. 


'0 

To Preserve Clothes. 

As clothes when laid up for a time acquire an unplea¬ 
sant odor, which requires considerable exposure to the 
atmospheric air, it will be prevented by laying recently 
made charcoal between the folds of the garments ; and 
even when the odor has taken place, the charcoal will 
absorb it. 

To remove Stains from Mourning Dresses. 

Boil a good handful of fig leaves in two quarts of wa¬ 
ter, till reduced to a pint. Bombazine, crape, cloth, &c., 
need only be rubbed with a sponge dipped in the liquor, 
and the effect will be instantly produced. 

To Clean Gold Lace. 

Gold lace'is easily cleaned and restored to its original 
brightness by rubbing it with a soft brush dipped in roche 
alum burnt, sifted to a very fine powder. 

To Clean China and Glass. 

The best material for cleaning either porcelain or 
glass-ware is fullers’ earth ; but it must be beaten into a 
fine powder, and carefully cleared from all rough or hard 
particles, which might endanger the polish of the bril¬ 
liant surface. 

To explore Unvcntilatcd Places. « 

Light some sheets of brown paper, and throw into 
the well or cavern ; also, fix a long pipe to a pair of bel¬ 
lows, and blow for some time into the place. 

To make Red Sealing Wax. 

Take of shell-lac, well powdered, two parts ; of resin 

and vermilion, powdered, each 1 part. Mix them well 

together and melt them over a gentle fire ; and when the 

ingredients seem thoroughly incorporated, work the wax 

into sticks. Where shell-lac cannot be procured, seed- 

lac mav be substituted for it. 

«/ 

The quantity of vermilion mny be diminished without 
any injury to the sealing wax, where it is not required to 
be of the highest and brightest red color ; and the resin 
should be of the whitest kind, as that improves the effect 
if the vermilion. 


UNIVERSAL RECEIRT-BOOK. 


71 


Black Scaling Wax, 

Proceed as directed for the red wax, only instead of 
the vermilion substitute the best ivory black. 

Green Sealing Wax, 

Instead of vermilion use verdigris powdered. 

Blue Scaling Wax. 

Smalt well powdered; or for a light blue, verditer 
may be used. 

To determine whether Water he Hard or Soft. 

To ascertain whether or not water be fit for domes¬ 
tic purposes, to a glassful of the water add a few drops 
of the solution of soap in alcohol. If the water be pure, 
it will continue limpid ; if imjjure, white flakes will be 
formed. 

To manage Water-pipes in Winter. 

When the frost begins to set in, cover the water-pipes 
with hay or straw bands, twisted tight round them. 

To bring Horses out of a Stable on Fire, 

Throw the harness or saddles to which they have been 
accustomed over the backs of the horses in this predica¬ 
ment, and they will come out of the stable as tractably 
as usual. 

To clean Looking-glasses , Mirrors , Sfc. 

Take a piece of soft sponge, well washed and cleaned 
from every thing gritty; just dip it into water and 
squeeze it out again, and then dip it into some spirits of 
wine. Rub it over the glass; dust it over with some 
powder blue, or whiting sifted through muslin ; rub it 
lightly and quickly off again, with a cloth ; then take a 
clean cloth and rub it well again, and finish by rubbing 
it with a silk handkerchief. 

Immediate Treatment of Scalds and Burns. 

Without waiting to undress the patient, let every part 
that has been touched by the fire or scalding liquid be 
immersed, as speedily as possible, in cold water; or if 
it cannot be placed in that liquid, let a copious stream ba 
poured over it, until the clothes are thoroughly cooled 


72 


UNIVERSAL RECEIPT-BOOK. 


Remedy for Sea-Sickness. 

Take as much Cayenne pepper as you can rightly 
bear, in a basin of hot soup, and, it is said, all sickness, 
nausea, and squeamishness will disappear. 

jEmbrocation for Sprains in Horses. 

Take of soap liniment and camphorated spirit ol wine, 
of each 8 ounces, oil of turpentine, 1-2 an ounce. Mix, 
and shake when used. 

This evaporating and discutient embrocation is well 
calculated to remove pain and inflammation, which is 
generally effected in the course of a fortnight or three 
weeks ; during that time the horse should not be al 
lowed to go out of the stable or farm-yard. 

The Foot-Rot in Sheep. 

Take a piece of alum, a piece of green vitriol, and 
some white mercury—the alum must be in the largest 
proportion ; dissolve them in water, and after the hoof 
is pared, anoint it with a feather, and bind on a rag 
over all the foot. 

To Prevent Sheep fiom Catching Cold after being 

Shorn. 

Mix salt with water and rub them all over. 

To Pleach Prints and Printed Boohs. 

Simple immersion in oxygenated muriatic acid, let¬ 
ting the article remain in it a longer or shorter space of 
time, according to the strength of the liquor, will be 
sufficient to whiten an engraving; if it is required to 
whiten the paper of a bound book,' as it is necessary 
that all the leaves should be moistened by the acid, care 
must be taken to open the book well, and to make the 
boards rest on the edge of the vessel, in such a manner 
that the paper alone shall be dipped in the liquid ; the 
leaves must be separated from each other, in order that 
they may be equally moistened on both sides. 

To Wash Fine Lace or Linen. 

Take a gallon of furze blossoms and bum them to 
ashes, then boil them in six quarts of soft water ; this, 
when fine, use in washing with the suds, as occasion re 


UNIVERSAL RECEIPT-BOOK. 


73 


quires, and the linen, &c., will not only be exceedingly 
white, but it is done with half the soap, and little trouble. 

To Dye or Stain Horn Tortoise-Shell Color. 

The horn to be dyed must be first pressed into proper 
plates, scales, or other flat form, and the following mix¬ 
ture prepared: Take of quick-lime two parts, and li¬ 
tharge one part, temper them together to the consist¬ 
ence of a soft paste, with soap-ley. Put this paste over 
all the parts of the horn, except such as are proper to be 
left transparent, in order to give it a near resemblance 
to the tortoise-shell. The horn must remain in this 
manner, covered with the paste, till it is thoroughly dry ; 
when, the paste being brushed off, the horn will be 
found partly opaque and partly transparent, in the man¬ 
ner of tortoise-shell, and when put over a foil of the kind 
of lattern called orsedue, will be scarcely distinguisha¬ 
ble from it. It requires some degree of fancy and judg¬ 
ment to dispose of the paste in such a manner as to form 
a variety of transparent parts, of different magnitudes 
and figures to look like the effect of nature : and it will 
be an improvement to add semi-transparent parts, which 
may be done by mixing whiting with some of the paste, 
to weaken its operation in particular places, by which 
spots of a reddish-brown will be produced, which, if 
properly interspersed, especially on the edges ot the 
da rk parts, will greatly increase the beauty of the work, 
and its similitude to real tortoise-shell. 

Another Method. 

Take an equal quantity of quick-lime and red lead, 
and mix it up with strong soap lees. Lay it on the horn 
with a small brush, like the mottle in tortoise-shell. 
When dry, repeat the same two or three times. 

To Dye White Gloves Purple. 

Boil four ounces of logwood and two ounces of roche 
alum in three pints of soft water, till half wasted. Let 
the liquor stand to cool after straining. Let the gloves 
be nicely mended, then with a brush rub them over, and 
when dry, repeat it. Twice is sufficient, unless the col¬ 
or is to be very dark; when dry, mb off the loose dya 


74 


UNIVERSAL RECErPT-BOOR. 


with a coarse cloth ; beat up the white of an egg, and 
with a sponge rub it over the leather. The dye will 
stain the hands, but wetting them with vinegar before 
they are washed will take it oh. 

To Dye Bristles or Feathers Green. 

Take of verdigris and verditer, each 1 ounce, gum 
water, 1 pint; mix them well, and dip the bristles or 
feathers, they having been lust soaked in hot water, into 
the said mixture. 

Blue 

Take of indigo and risse, each 1 ounce, and a piece 
of alum the size of a hazel nut; put them into gum wa¬ 
ter, and dip the 'materials into it hot, hang them up to 
dry, and clap them well that they may open, and by 
changing the colors, the aforesaid materials may be in 
this manner dyed of any color ; for purple, use lake and 
indigo ; for carnation, vermilion and smalt. 

Red. 

Take an ounce of Brazil wood in powder, half an 
ounce of alum, a quarter of an ounce of vermilion, and 
a pint of vinegar; boil them up to a moderate thick¬ 
ness, and dip the bristles or feathers, they having beei 
first soaked in hot water, into the said mixture. 

To Dye or Color Horse Hair. 

Steep in water wherein a small quantity of turpentine 
has been boiled for the space of two hours ; then, hav¬ 
ing prepared the colors very hot, boil the hair therein, 
and any color, black excepted, will take ; but that will 
only take a dark red, or dark blue, &c. 

To Turn Red Hair Black. 

Take a pint of the liquor of pickled herrings, half a 
pound of lamp-black, and two ounces of the rust of iron. 
Mix and boil them for twenty minutes, then strain and 
rub the liquid well into the roots of tne hair. 

To Prevent Horses being Teased by Flics.' 

Take two or three small handfuls of walnut leaves, 
upon which pour two or three quarts of cold water; 
let it infuse one night, and pour the whole next u >rn 


UNIVERSAL, RECEIPT-BOOK. 


76 


ing into a kettle, and let it boil for a quarter of an hour ; 
when cold, it will be fit for use. No more is required 
than to moisten a sponge, and before the horse goes out 
of the stable, let those parts which are most irritable be 
smeared over with the liquor, viz., between and upon 
the ears, the neck, the flank, &c. Not only the lady or 
gentleman who rides out for pleasure, will derive ben¬ 
efit from this preparation, but the coachman, the wag¬ 
oner, and all others who use horses during the hot 
months. 

Liniment for the Galled Backs of Horses. 

White-lead moistened with milk. When milk is not 
to be procured, oil may be substituted. One or two 
ounces sufficed for a whole party for more than a month. 

Fattening Turkeys. 

Experiments have been successfully tried of shutting 
up turkeys in a small apartment made perfectly dark. 
They were fattened, it is said, in one quarter of the 
usual time. The reason assigned is, that they are thus 
kept still, and have nothing to attract their attention. 

Blasting Rocks. 

Saw-dust of soft wood, mixed with gunpowder in 
equal parts, is said to have thrice the strength of gun- 
‘ powder alone, when used in blasting. 

Cure for Founder. 

The seeds of sunflower are the best remedy known 
for the cure of founder in horses. Immediately on dis¬ 
covering that your horse is foundered, mix about a pint 
of the whole seed in his feed, and it will give a perfect 
cure. 

To Remove Tar , Pitch , or Turpentine. 

Scrape off as much as you can ; then wet the place 
thoroughly with good salad oil, and let it remain for 
twenty-four hours. If linen or cotton, wash it out in 
strong warm soap-sucls ; if woollen or silk, take out the 
oil with ether or spirits of wine. 

If the stain is of tar, you may remove it (after scrap¬ 
ing and wiping) by using cold tallow instead of sweet 


76 


UNIVERSAL RECEirT-BOOK. 


oil. Rub and press well on the spot a small lump of 
good tallow, and leave .dt sticking there till next day. 
Then proceed as above. 

To Wash Bobbinet or Co^o/t 

Rip off the lace, and roll it round a bottle smoothly 
covered with white linen or muslin. Then fill the bot¬ 
tle with water, cork it tightly, irrf it -- ? kettle 

of cold soap-suds, made with castile soap. Boil mod¬ 
erately until the lace looks perfectly white, .which will 
be in about half an hour. Then drain off the suds, and 
6et the bottle in the sun till the lace dries on it. 

To Wash Thread Lace. 

Rip off the lace, carefully pick out the loose bits of 
thread, and roll the lace very smoothly and securely 
round a clean black bottle, previously covered with old 
white linen, sewed tightly on. Tack each end of the 
lace with a needle and thread, to keep it smooth ; and 
oe careful in wrapping not to crumple or fold in any of 
the scollops or pearlings. After it is on the bottle, take 
some of the best sweet oil, and with a clean sponge wel 
the lace thoroughly to the inmost folds. 

Have ready in a wash-kettle, a strong cold lather of 
clear water and white Castile soap. Fill the bottle with 
cold water, to prevent its bursting, cork it well, and 
stand it upright in the suds, with a string round the neck 
secured to the ears or handle of the kettle, to prevent 
its knocking about and breaking while over the fire. 
Let it boil in the suds for an hour or more, till the lace 
is clean and white all through. Drain off the suds, and 
dry it on the bottle in the sun. When dry remove the 
lace from the bottle and roll it round a white ribbon- 
block ; or lay it in long folds, place it within a sheet of 
smooth white paper, and press it in a large book for a 
few days. 

Cure for Bummer Complaint. 

Six drops of laudanum to half a tumbler full of rice- 
water ; half a tumbler of the mixture to be taken every 
three or four hours. This simple remedy may be given 
to infants, children, or at any period of life, and has 


CNtVERSAL RECEIPT BOOK. 


77 


never failed to give immediate relief; and, if persevered 
in for a few days, it invariably effects a cure, however 
violent the disorder. 

Cure for Inflamed Eyes. 

Pour boiling water on elder-flowers, and steep them 
like tea; when cold, put three or four drops of lauda¬ 
num into a small glass of the elder-tea, and let the mixture 
run into the eyes three or four times a day. The eyes 
will become perfectly strong in the course of a week. 

Sting of the Bee. 

Common waiting proves an effectual remedy against 
the effects of the sting of a bee or wasp. The wdiiting 
is to be moistened with cold water, and applied imme¬ 
diately. It may be washed off in a few minutes, when 
neither pain nor swelling will ensue. 

Preserved Pumpkin. 

Stew your pumpkin as usual for pies, spread it thinly 
upon large open tins or platters, and place them over or 
under your stove; where, if kept four or five days, it 
will become dry enough to keep in bags or boxes 
throughout the year. Pumpkin, preserved in this way, 
is far superior to that preserved in the old method of 
drying, making much richer and better flavored pies, 
besides requiring much less labor. 

Varnish for Harness. 

Take half a pound of Indian rubber, one gallon of 
spirits of turpentine, dissolve enough to make it into a 
jelly by keeping almost new milk warm; then take 
equal quantities of good linseed oil (in a hot state) and 
the above mixture, incorporate them well on a slow fire, 
and it is fit for use. 

To Make Whitewash that will not Ruh Ofl'. 

Mix up half a pail full of lime and water, ready to 
put on the wall; then take a quarter of a pint of flour, 
mix it up with water, then pour on it boiling water, a suf¬ 
ficient quantity to thicken it; then pour it while hot, in¬ 
to the whitewash; stir all well together, and it is ready. 

8 


78 


UNIVERSAL RECEIPT-BOOK. 


To destroy Superfluous Hair. 

Take of fresh limestone, 1 ounce; pure potass, 1 
drachm ; sulphuret of potass, 1 drachm. Reduce them 
co a fine powder in a wedgewood mortar. If the hair 
be first washed or soaked in warm water (130 Fahr.) 
for ten minutes, this article, formed into a thin paste with 
warm water, and applied whilst warm, will so effectually 
destroy the hair in five or six minutes, that it may be 
removed by washing the skin with flannel. It is a pow¬ 
erful caustic, and should therefore be removed as soon 
as it begins to inflame the skin, by washing it oft' with 
vinegar. It softens the skin, and greatly improves its 
appearance. 

A Wash for Sun-burnt Faces and Hands. 

To each pound of ox-gall add, roche alum, 1 drachm; 
rock salt, half ounce ; sugar candy, 1 ounce; borax, 2 
drachms ; camphor, 1 drachm. Mix, and shake well for 
fifteen minutes, then often daily, for fifteen days, or till 
the gall is transparent; filter through cap paper; use 
when exposed to the sun—always washing off before 
sleep. 

Slack Reins. 

Never ride or drive with too slack a rein. From a 
neglect of this rule, horses which are apt to stumble some¬ 
times fall down, to the great danger, if not the injury, of 
the persons who are riding or driving them. Besides, in 
the case of fright, or running away, the command of the 
reins is gone. 

Jumping out of Wagons. 

Should it be necessary, in consequence of the horse’s 
running away, or any other cause, when riding in a wa¬ 
gon, to quit it hastily, if it be possible, leap out behind , 
taking care not to lean too far forward, which is by far 
the safest method. 

Travelling on Foot. 

Those who walk long distances, especially before theii 
feet are well seasoned by the practice, are very liable to 
have blisters formed at the bottom of them. For this, take 
a large needleful of worsted, pass it through the blister 


UNIVERSAL RECEIPT-BOOK. 


79 

from side to side, but eave the ends of the worsted in it, 
and clip off the remainder. The opening will cause the 
blister to discharge, and the worsted will keep it open, 
at the same time that it will prevent the outer skin from 
sticking to the inner. By this plan, at night, after the 
day’s walk, the traveller will find himself, the next morn¬ 
ing, as easy, and as able to walk again, as though no¬ 
thing had happened. If the feet are merely inflamed, 
without having any blister raised upon them, it is a good 
plan to wash them with milk-warm water, just before 
going to bed. 

Cramp in the calves of the legs is a very disagreeable 
complaint, to which those who have their legs long con¬ 
fined in tight boots are subject in travelling. An effec¬ 
tual preventative of this pain, is to stretch out the heel of 
the leg as far as possible, at the same time drawing up 
the toes towards the body. 

Sjnrituous Sandaric Varnish , for TVunscotting. Small 

Articles of Furniture , Balustrades , and Inside Rail 

ing. 

Take gum sandaric, 6 ounces; shell-lac, 2 ounces ; 
colophonium, or resin, white glass pounded, clear tur¬ 
pentine, each 4 ounces ; pure alcohol, 32 ounces. Dis¬ 
solve the varnish according to the directions given for 
compound mastic varnish. 

This varnish is sufficiently durable to be applied to 
articles destined to daily and continual use. Varnishes 
composed with copal ought, however, in these cases to 
be pieferred. 

To preserve Fish by Sugar. 

Fish may be preserved in a dry state, and perfectly 
fresh, by means of sugar alone, and even with a very 
small quantity of it. 

Fresh fish may be kept in that state for some days, so 
as to be as good when boiled as if just caught. If dried, 
and kept free from mouldiness, there seems no limit tc 
their preservation; and they are much better in this 
way than when salted. The sugar gives no disagreea 
ble taste. 



80 


UNIVERSAL RECEIPT-BOOK. 


In the preparation, it is barely necessary to open the 
fish, and to apply the sugar to the muscular parts, pla¬ 
cing it in a horizontal position for two or three days, that 
this substance may penetrate. After this it may be 
dried; and it is only further necessary to wipe and ven¬ 
tilate it occasionally, to prevent mouldiness. 

To Pickle Salmon. 

Boil the fish gently till done, and then take it up, strain 
the liquor, add bay leaves, pepper corns, and salt; give 
these a boil, and when cold add the best vinegar to 
them; then put the whole sufficiently over the fish to 
cover it, and let it remain a month at least. 

To Salt Hams. 

For three hams, pound and mix together half a peck 
of salt, half an ounce of salt prunella, three ounces of 
saltpetre, and four pounds of coarse salt; rub the hams 
well with this, and lay what is to spare over them ; let 
them lie three days, then hang them up. Take the 
pickle in which the hams were, put water enough to co¬ 
ver the hams, with more common salt, till it will bear an 
egg; then boil and skim it well, put it in the salting 
tub, and the next morning put it in the hams ; keep them 
down the same as pickled pork ; in a fortnight take them 
out of the liquor, rub them well with brine, and hang 
them up to dry. 

To Bottle Damsons. 

Put damsons, before they are too ripe, into wide¬ 
mouthed bottles, and cork them down tight; then put 
them into a moderately heated oven, and about three 
hours more will do them : observe that the oven is not 
too hot, otherwise it will make the fruit fly. All kinds 
of fruits that are bottled may be done in the same way, 
and they will keep two years ; after they are done, they 
must be put away with the mouth downward, in a cool 
place, to keep them from fermenting. 

To Preserve Barberries. 

Set an equal quantity of barberries and sugar in a 
kettle of boiling water, till the sugar is melted and the 
barberries quite soft; let them remain all night. Put 


UNIVERSAL RECEIPT-BOOK. 


81 


them next day into a preserving pan, and boil them fif¬ 
teen minutes ; then put them into jars, tie them close, 
and set them by for use. * 

To Preserve Grapes. 

Take close bunches, whether white or red, not too 
ripe, and lay them in ajar; put to them a quarter of a 
pound of sugar candy, and fill the jar with common 
brandy. Tie them up close with a bladder, and set 
them in a dry place. 

To Clarify Honey. 

The best kind is clarified by merely melting it in a 
water-bath, and taking off the scum ; the middling kind 
by dissolving it in water, adding the white of an egg to 
each pint of the solution, and boiling it down to its ori¬ 
ginal consistence, skimming it from time to time. The 
inferior kind requires solution in water, boiling the so¬ 
lution with 1 pound of charcoal to 25 pounds of honey, 
adding, when an excess of acid is apprehended, a small 
quantity of chalk or oyster shell powder ; next by strain¬ 
ing it several times through flannel, and reducing the 
solution to its original consistence by evaporation. 

To preserve Seeds in Honey for Vegetation. 

Seeds of fruits, or thin stalk strips, may be preserved 
by being put into honey ; and on being taken out, wash¬ 
ed, and planted, they will vegetate freely. 

To preserve Fruits in Brandy or other Spirits. 

Gather plums, apricots, cherries, peaches, and other 
juicy fruits, before they are perfectly ripe, and soak 
them for some hours in hard, or alum water, to make 
them fixm ; as the moisture of the fruit weakens the spi¬ 
rit, it ought to be strong ; therefore, add five ounces of 
sugar to each quart of spirit. 

To preserve Cucumbers and Melons. 

Take large cucumbers, green, and free from seed, put 
them in a jar of strong salt, and water, with vine leaves 
on the top, set them by the fire-side till they are yellow; 
then wash and set them over a slow fire in alum and 
water, covered with vine leaves; let them boil till they 


82 


UNIVERSAL RECEIPT BOOK. 


become green ; take them off, anl let them stand in tbo 
liquor till cold ; then quarter them, and take out the seed 
and pulp; put them in cold spring water, changing it 
twice a day for three days. Have ready a syrup made 
thus : to one pound of loaf-sugar half an ounce of gin¬ 
ger, bruised, with as much water as will wet it; when it 
is quite free from scum, put in, when boiling, the rind of 
a lemon and juice ; when quite cold, pour the syrup on 
the melons. If the syrup is too thin, after standing for 
two or three days, boil it again, and add a little more 
sugar. A spoonful of rum gives it the West-Indian fla¬ 
vor. Girkins may be done the same way. One ounce 
of alum, when pounded, is sufficient for a dozen melons 
of a middling size. 

To 'preserve Strawberries TVhole. 

Take an equal weight of fruit and double refined su¬ 
gar ; lay the former in a large dish, and sprinkle half the 
sugar in fine powder; give a gentle shake to the dish, 
that the sugar may touch the under side of the fruit. 
Next day make a thin syrup with the remainder of the 
sugar, and allow one pint of red currant juice to every 
three pounds of strawberries ; in this simmer them until 
sufficiently jellied. Choose the largest scarlets, not dead 
ripe. 

To Preserve Apricots. 

Infuse young apricots, before their stones become 
hard, into a pan of cold spring water, with plenty of vine 
leaves; set them over a slow fire until they are quite 
yellow ; then take them out and rub them with a flannel 
and salt, to take off the lint; put them into the pan, to 
the same water and leaves, cover them close, at a dis¬ 
tance from the fire, until they are a fine light green ; 
then pick out all the bad ones. Boil the best gently two 
or three times, in a thin syrup, and let them be quite cold 
each time before you boil them. When they look plump 
and clear, make a syrup of double refined sugar, but not 
too thick ; give your apricots a gentle boil in it, and then 
put them into the pots or glasses, dip a paper in bran¬ 
dy, lay it over them, tie th )m close, and keep them iif a 
diy place. 


UNIVERSAL RECEIPT-BOOK. 


83 


To clear Barns , Houses , fyc., of Rats and Mice. 

Spread garlic or dog’s tongue—Cynoglossum— 
(bruised), where they frequent. 

To Renovate a Razor Strpp. 

1. Rub a little clean tallow over the surface, and then 
put on it the light top part of the snuff of a candle ; rub 
it smooth. Excellent. 

2. Rub the strop well with a piece of soft pewter or 
lead. 

Bread Poultice. 

Take stale bread in crumbs, pour boiling water over 
it, and boil till soft, stirring it well; then take it from 
the fire, and gradually stir in a little hog’s lard or sweet 
oil, so as to render the poultice pliable when applied. 

Corn Meal Poultice. 

Indian meal, five table-spoonfuls ; rye flour, one table¬ 
spoonful. To be gradually let through the fingers into 
boiling water, briskly stirring at the same time. Then 
add a little oil, as for the bread poultice. 

Apple Poultice. 

Apples pared, cored, and well boiled, then well washed 
into a pulp, form a very good poultice. 

Starch Poultice. 

Starch, any quantity ; thicken with boiling water. 
When a little cool, stir in a little lard or oil. 

Slippery Elm Poultice. 

Take slippery elm in powder, and mix with water 
until somewhat thick, then boil a few minutes. It is to 
be applied warm. 

Yeast Poultice. 

Wheat flour, one pound; yeast, half a pint. Mix 
them together over a gentle heat until the mixture be¬ 
gins to rise, then apply warm. 

Mustard Poultice. 

Flour ofmustard, one part; flaxseed meal, one part 
Make into a paste with water. A little oil or lai d should 
»>e added to prevent its sticking. 


84 


UNIVERSAL RECEIPT-ROOK. 


Poultice made of Hops. 

Boil a "handful of hops for a few minutes in a pint of 
water, in a covered vessel, squeeze out the juice and 
strain. This liquor is now to be put again on the fire 
and thickened with Indian meal, and a little lard added 
as it becomes cool. 

Spice Poultice. 

Cinnamon, allspice, cloves, and ginger, of each equal 
quantities ; honey or molasses to mix. 

Alum Poultice. 

Put the white of a couple of eggs into a plate, and 
then with a piece of alum between the thumb and fin¬ 
ger stir it into a curd. To be applied wrapped in a fine 
piece of linen, having but one fold next the skin. 

Relief for Spavin: 

Shave off the hair and apply a blister of Spanish flies 
to the part affected. Bathe with warm strong vinegar, 
and let the horse have rest. 

Relief for String-Halt. 

Bathe with warm vinegar and sweet oil and mb well 
the part affected. 

Chest Founder (Momentary Relief for.) 

Bleed freely, and give an ounce of aloes in a ball. 

Cure for a Wen. 

The following has proved to be effectual : Make a 
very strong brine, dip in a piece of flannel two or three 
times doubled, and apply it to the wen ; keep it con¬ 
stantly wet night and day, until suppuration takes place. 

Warts, fyc. 

The bark of the common willow burnt to ashes, mixed 
with strong vinegar, and applied to the parts, will re¬ 
move all warts, corns, and other excrescences. 

Corns. 

Dissolve a little caustic potash in water, and wet the 
corn with it every night. 

Or—Bathe the feet frequently in warm water with a 
little salt and potash dissolved in it, and apply a plaster 


UNIVERSAL RECEIPT-BOOK. 


85 


made of two ounces of gum ammonia, two ounces of 
yellow wax, and two drachms of verdigris. Rasp away 
with pumice-stone as much of the corn as possible, and 
apply the plaster spread on thin soft leather. It must 
be renewed once a fortnight till cured. 

Cure for Quinsy. 

Simmer hops in vinegar a few minutes, until their 
strength is extracted, strain the liquid, sweeten it with 
sugar, and give it frequently to the child or patient, in 
snfall quantities, until relieved. This is said to be an ex¬ 
cellent medicine. 

To Polish Varnish. 

This is effected with pumice-stone and Tripoli earth, 
or “ rotten-stone.” The pumice-stone must be reduced 
to an impalpable powder, and put upon a piece of serge 
moistened with water; with this rub lightly and equally 
the varnished substance. The tripoli must also be re¬ 
duced to a very fine powder, and put upon a clean 
woollen cloth, moistened with olive oil, with which the 
polishing is to be performed. The varnish is then to be 
wiped off with soft linen, and when quite dry, cleaned 
with starch or Spanish white, and rubbed with the palm 
of the hand. 

To make Wash for Preserving Drawings made with 
a Black Lead Pencil. 

A thin wash of isinglass will fix either black lead, or 
hard black chalk, so as to prevent their rubbing out; 
or the same effect may be produced by the simple ap¬ 
plication of skimmed milk, as have been proved by fre¬ 
quent trials. The best way of using the latter is to lay 
the drawing flat upon the surface of the milk ; and then 
taking it up by one corner till it drains and dries. The 
milk must be perfectly free from cream, or it will grease 
the paper. 

To P? rserve Steel Goods. 

A thin coating of caoutchouc, or indian rubber, is an 
excellent preservative of iron and steel articles from the 
action of the air and moisture. The caoutchouc is> to 
be melted in a close vessel, that it may not inflame. It 


86 


UNIVERSAL RECEIPT-BOOK. 


will require nearly the temparature of fusing lead, ana 
mast be stirred to prevent burning. 

To Polish Varnished Furniture. 

Take two ounces of tripoli powdered, put it in an 
earthen pot, with water to cover it; then take a piece 
of white flannel, lay it over a piece of cork or rubber, 
and proceed to polish the varnish, always wetting it 
with the tripoli and water. It will be known when the 
process is finished by wiping a part of the work with a 
sponge, and observing whether there is a fair even 
gloss. When this is the case, take a bit of mutton suet 
and fine flour, and clean the work. 

To Polish Wood. 

< 

Take a piece of pumice-stone, and water, and pass 
regularly over the work until the rising of the grain is 
cut down ; then take powdered tripoli and boiled linseed 
oil, and polish the work to a bright surface. 

To make Blacking. 

Take of ivory black and treacle; each 12 oz., sper¬ 
maceti oil, 4 oz., white wine vinegar, four pints. Mix. 
This blacking, is superior in giving leather a finer pol¬ 
ish than any of those that are advertised, as they all con¬ 
tain sulphuric acid, (oil of vitriol), which is necessary to 
give it the polishing quality, but it renders leather rot¬ 
ten and very liable to crack. 

To make Varnish for Colored Drawings. 

Take of Canada balsam, one ounce, spirit of turpen 
tine, two ounces. Mix them together. Before this com 
position is applied, the drawing or print should be sized 
with a solution of isinglass in water ; and when dry, ap 
ply the varnish with a camel’s-hair brush. 

Rontan Cement. 

A sort of plaster, so called, Is made by mixing 1 
bushel of lime slaked, with 3 pounds and a half of green 
copperas, 15 gallons of water, and half a bushel of fine 
gravel sand. The copperas should be dissolved in hot 
water ; it must be stirred with a stick, and kept stirring 
continually while in use. Care should be taken to mix 


UNIVERSAL RECEIPT-BOOK. 


87 


at once as much as may be requisite for one entire front, 
as it is very difficult to match the color again; and it 
ought to be mixed the same day it is used. 

To make Furniture Paste. 

Scrape four ounces of beeswax into a basin, and add as 
much oil of turpentine as will moisten it through. Now 
powder a quarter of an ounce of resin, and add as much 
Indian red as will bring it to a deep mahogany color. 
When the composition is properly stirred up, it will 
prove an excellent cement or paste for blemishes in ma¬ 
hogany, and other furniture. 

To Clean White Veils. 

Put the veil in a solution of white soap, and let .t sim¬ 
mer a quarter of an hour. Squeeze it in some warm 
water and soap, till quite clean. Rinse it from soap, 
and then in clean cold water, in which is a drop of 
liquid blue. Then pour boiling water upon a tea- 
spoonful of starch, run the veil through this, and clear 
it well, by clapping it. Afterwards pin it out, keeping 
the edges straight and even. 

Excellent China Ink. 

Finest lamp-black, 75 parts ; thick mucilage, 15 parts ; 
strong ink, pale new, 50 parts; ox gall, 12 parts. 
Grind them well together, and if too soft evaporate a 
little of the water by a gentle heat; if to thick, add ink. 

To Clean White Satin and Flowered Silks. 

Mix sifted stale bread crumbs with powder-blue, and 
rub it thoroughly all over, then shake it well, and dust 
it with clean soft cloths. Afterwards, where there are 
any gold or silver flowers, take a piece of crimson in¬ 
grain velvet, mb the flowers with it, which will restore 
them to their original lustre. 

O a 

Another Method. 

Strew French chalk over them, and brush it off with 
a hard brush once or twice. 

To Clean Flack Silks. 

To bullock’s gall, add boiling water sufficient to make 
it warm, and with a clean sponge mb the silk well or 


88 


UNIVERSAL RECEIPT-BOOK. 


both sides, squeeze it well out, and proceed again in 

like manner. Rinse it in spring water, and change the 

water till perfectly clean ; dry it in the air, and pin it 

out on a table ; but first dip the sponge in glue-water, 

and rub it on the wrong side ; then dry it before a fire. 

♦ 

To Dip Rusty Black Silks. 

If it requires to be red dyed, boil logwood j and in 
half an hour put in the silk, and let it simmer half an 
hour. Take it out, and dissolve a little blue vitriol and 
green copperas ; cool the copper, let it simmer half an 
hour, then dry it over a stick in the air. If not red- 
dyed, pin it out, and rinse it in spring water, in which 
half a tea-spoonful of oil of vitriol has been put. Work 
it about five minutes, rinse it in cold water, and finish 
it by pinning and rubbing it with gum water. 

To make Artificial Red Coral Branches, for the 
Embellishment of Grottoes. 

Take clear resin, dissolve it in a brass pan, to every 
ounce of which add 2 drachms of the finest vermilion ; 
when stirred well together, choose the twigs and 
branches, peeled and dried, then take a pencil and paint 
the bl anches all over whilst the composition is warm; 
afterwards shape them in imitation of natural coral. 
This done, hold the branches over a gentle coal fire, till 
all is smooth and even as if polished. In the same man¬ 
ner white coral may be prepared with white lead, and 
black coral with lamb-black. A grotto may be built 
with little expense, of glass, cinders, pebbles, pieces of 
large flint, shells, moss, stones, counterfeit coral, pieces 
of chalk, &c., all bound or cemented together with the 
above described cement. 

To Cultivate Bee Flowers. 

Bees are most fond of those places where their favor¬ 
ite flowers are to be found; therefore bee-keepers 
should encourage the growth of such shrubs and flow¬ 
ers as are known to supply honey and wax in the great¬ 
est abundance ; in most situations bees do not fly far for 
food, generally not more than half a mile ; they may be 
observed to return with great precipitation to the hive, 


UNIVERSAL RECEIPT-BOOK. 


89 


when rain or a storm approaches. The following are 
the most favorable for pasturage, and those which blos¬ 
som early are the most desirable : 

S7i?'ubs, fyc. 

Sallow, or the grey wil¬ 
low, 

Rosemary, 

Barberry-tree, 

Gooseberry, 

Raspberry, 

Apricot and all other 

fruit-trees, 

Lime-trees, 

Furze, 

Broom, 

Heath, 

Mignonette, borage, and lemon thyme are the princi¬ 
pal, as they continue very long in bloom, and afford the 
finest honey. Rivers or streams of water are also very 
beneficial, as bees make use of a great deal of water. 

To Choose a Carpet. 

Always select one the figures of which are small; 
for in this case the two webs in which the carpeting 
consists, are always much closer interwoven than in car¬ 
pets where large figures upon ample grounds are rep 
resented. 

A certain Cure for the Piles. 

Take a scruple of powdered opium, 2 scruples flour 
of sulphur, and 1 ounce of simple cerate. Keep the 
affected parts well anointed. Be prudent in your 
diet. 

To Preserve Houses from Vermin. 

Bugs, in particular, may readily be destroyed by dis¬ 
solving half a drachm of corrosive sublimate, in a quar¬ 
ter of an ounce of spirit of salts, mixing it with one quart 
of spirits of turpentine. Shake these well together, dip 
a brush in it, and wash those places where bugs are 
supposed to resort; this will remove them to a greater 
certainty than any other mode now practised. 


Flowers. 

Mignonette, 

Lemon thyme, 

Garden and wild thyme, 
Borage, 

Winter savory, 

Hyssop, 

Mustard, ^ 

Turnips, i when left 

Cabbage, f for seed. 

White-clover, ) 

Scarlet and other beans 
when in bloom. 


9 © 


UNIVERSAL RECEIPT-BOOK. 


To make Cologne. Water. 

Take of essence de bergamotte, 3 ounces; Neroli, i 
and a half drachms; cedrat, 2 drachms; lemon, 3 
drachms ; oil of rosemary, 1 drachm ; spirits of wine, 
12 pounds; spirit of rosemary, 3 and a half pounds; 
eau de melisse de Carmes,2 and a quarter pounds. Mix. 
Distil in balneum marice , and keep it in a cold cellar cr 
ice-house for some time. 

To remove Freckles. 

1. Alysson seeds, 1 part; honey, 2 parts. Make into 
a pomade. 

2. Bichloride of mercury, 2 parts ; hydrochloric acid, 
l part; spirits of wine, 3 parts; milk of almonds, 25 
parts ; rose-water, 45 parts. Mix, and apply night and 
morning. 

To procure Green Peas in Winter. 

Take the peas when they are plenty, shell them, wash 
and scald in hot water, then drain, put them into bottles, 
and pour strong brine on them until they are perfectly 
covered ; over this pour a thin layer of good salad oil, 
and cork tight, then dip the corks into melted pitch. The 
bottles should be quite full, and kept upright. 

To keep Moths from Clothing. 

Put a few cuttings of Russia leather in your trunk or 
wardrobe; or sprinkle a few pepper-corns, pimento 
corns, or cloves, in the same places. 

Mock Turtle Soup. 

Take a fine calf’s head, cut the meat clean from the 
bones, then boil the bones in water; season with cay¬ 
enne, nutmeg, and mace ; pour into the gravy a pint of 
Madeira wine, with a little parsley and thyme. 

Compound Pitch Plaster. 

Burgundy pitch, 6 parts; yellow resin, 8 parts ; vch 
low wax, 3 parts; lard, 7 parts; turpentine, 1 part; 
palm oil, 1 part; linseed oil, 1 part. Mix. 

Elastic Cementfor Bells. 

Dissolve in good brandy a sufficient quantity of isin¬ 
glass, so as to be as thick as molasses. 


UNIVERSAL RECEIPT-BOOK. 


91 


Horse-radish. 

It is easy to have a supply of horse-radish all winter. 
Have a quantity grated while the root is in perfection; 
put it in bottles, fill it with vinegar, and keep it corked 
tight. 

Never Kill a Bee. 

The smoke of the “ fungus maxims,” or common puff 
ball, when diied so as to hold fire, has a stupifying ef¬ 
fect on the bees, and renders them as harmless as brim¬ 
stone does, without any of its deadly effects. By means 
of this, weak swarms, which w r ould not live through the 
winter, may be united to strong stocks. 

To expel Rats from Houses. 

Smear their holes and haunts with a mixture of two 
parts of tar to one of lamp oil, gently boiled together. 
They will not approach it. 

To revive Gilt Frames. 

Beat up the white of eggs with chloride of potasse or 
soda, in the proportion of three ounces of egg to one 
ounce of chloride. Blow off’ the dust from the frames, 
then do them over with a soft brush dipped in this mix¬ 
ture, and they will immediately become blight and fresh. 

German method to Prepare Quills. 

Suspend the quills in a copper over water, sufficiently 
high to touch the nibs ; then close it steam-tight, and 
apply four hours’ hard boiling; next withdraw and dry 
them, and in twenty-four hours cut the nibs and draw 
out the pith ; lastly, rub them with a piece of cloth and 
expose them to a moderate heat. The quills prepared 
in this way are as hard as bone, without being brittle, and 
as transparent as glass. 

Glazier's Putty. 

Whiting, 70 pounds; boiled oil, 30 pounds ; water, 2 
gallons. Mix. If too thin, add more whiting ; if too 
thick, add more oil. 

To make Red Ink for Ruling. 

One pound of Brazil wood to one gallon of the best 
vinegar; let the vinegar simmer before you add the 


92 


UNIVERSAL RECEIPT-BOOK. 


wood, then let them simmer together for half an hour : 
then add three-quarters of a pound of alum, to set the 
color; strain it through a woollen or cotton cloth ; cork 
it tight in a stone or glass bottle. For ruling, add half a 
gill of fresh gall to one quart of red ink, then cork it up 
in a bottle for use. 

Substitutes for Tea. 

1. Clean chopped meadow hay is said to make a very 
good substitute for tea, if used in the proportions of three 
to one. 

2. Dried rose-buds, 5 parts ; rosemary leaves, 1 part; 
balm, 2 parts. Mix. 

3. Strawberry and black current leaves make a very 
good substitute for tea, when properly treated, 

4. The herb spring-grass, ( anthoxanthum odoratum,) 
when dried, forms an excellent substitute for China tea, 
and is more wholesome. 

To prevent Mould in Ink. 

Add a few cloves to the ink. 

Ginger Beer, 

Bruised ginger, 2 ounces ; water, 5 gallons. Boil foi 
one hour, then add, when sufficiently cool, lump-sugar, 
3 1-2 pounds ; cream of tartar, 11-2 ounce ; essence of 
lemon, 1 drachm; yeast, half pint. Strain, bottle, and 
wire down the corks. 

2. Loaf-sugar, 1 pound; rasped ginger, 1 ounce; 
cream of tartar, three-quarters of an ounce ; boiling 
water, 1 gallon. Mix, and cover them up close for one 
hour, then add essence of lemon, 15 drops ; yeast, 2 or 
3 spoonsful. Strain, bottle, and wire down the corks. 

The Art of Fire Fating , fyc. 

The power of resisting the action of fire is given to the 
skin by frequently washing it with diluted sulphuric acid, 
until the part becomes sufficiently callous. It is said 
that the following mixture is very efficacious : Dilute 
sulphuric acid, 3 parts ; sal ammoniac, 1 part ; juice of 
onions^ 2 parts Mix It is the acid, however, that 
produces the effect. 


UNIVERSAL RECEIPT-BOOK. 


93 


To Restore and Improve Musty Flour. 

Carbonate of magnesia, 3 parts ; flour, 760 parts. 
Mix, and use the flour in the usual way. This will not 
only greatly improve bad flour, but the bread will be 
much lighter, more wholesome, and keep longer than 
when alum is used. , 

To Stain Wood like Ebony. 

Take a solution of sulphate of iivn, and wash tne 
wood over with it two or three times; let it dry, and 
apply two or three coats of a strong decoction of log¬ 
wood ; wipe the wood when dry with a sponge and 
water, and polish with oil. 

To make a Cheap Fuel. 

Mix coal, charcoal, or saw-dust, one part ; sand of any 
kind, two parts ; marl or clay, one part, in quantity as 
thought proper. Make the mass up wet, into balls of a 
convenient size; and when the fire is sufficiently strong, 
place these balls according to its size, a little above the 
top of the bar; and they will produce a heat considera¬ 
bly more intense than common fuel; and ensure a sav¬ 
ing of one half the quantity of coals. A fire then made 
up will require no stirring, and will need no fresh fuei 
for ten hours. * n 

To Cultivate Mustard. 

A yard square of ground, sown with common mus¬ 
tard, the crop of which ground for use in a little mus¬ 
tard-mill, as wanted, would save some money, and prob¬ 
ably save life. The mustard would look brown instead 
of yellow ; but the former color is as good as the latter ; 
and, as to the taste, the real mustard has certainly a 
much better taste than that of the drugs and flour, which 
go under the name of mustard. Let any one try it, 
and he will never use the drugs again. The drugs, if 
taken freely, leave a burning at the pit of the stomach, 
which the real mustard does not. 

To Preserve Fruit Trees in Blossom from Frost. 

Surround the trunk of the tree in blossom with a wisp 
of straw or hemp. The end of this sink by means of 
a stone tied to it, in a vessel of spring water, at a little 


94 


UNIVEBSAl RECEIPT-BOOK. 


distance from the tree. One vessel will conveniently 
serve two trees. Or the cord may be lengthened so as 
to surround several before its end is plunged into the 
water. It is necessary that the vessel should be placed 
in an open situation out of the reach of any shade, so 
that the frost may produce all its effects on the water by 
means of the cord communicating with it. 

Chinese Mode of Propagating Fruit Trees. 

Strip a ring of bark, about an inch in width, from a 
bearing branch, surround the place with a ball 'of fat 
earth, or loam, bound fast to the branch with a piece of 
matting ; over this they suspend, a pot or horn, with wa¬ 
ter, having a small hole in the bottom just sufficient to 
let the water drop, in order to keep the earth constantly 
moist. The branch throws new roots into the earth just 
above the place where the ring of bark was stripped 
off. The operation is performed in the spring, and the 
branch is sawn off and put into the ground at the fall of 
the leaf. The following year it will bear fruit. 

To Heal Wounds in Trees. 

This method consists in making a varnish of common 
linseed oil, rendered very drying, by boiling it for the 
space of an hour, with an ounce of litharge to each 
pound of oil, mixed with calcined bones, pulverized and 
sifted, to the consistence of an almost liquid paste. 
With this paste the wounds are to be covered, by means 
of a brush, after the bark and other substance have been 
pared, so as to render the whole as smooth and even as 
possible. The varnish must be applied in dry weather. 

Autographic Ink for Lithographers. 

White soap, 25 parts ; white wax, 25 parts; mutton 
suet, 6 parts; lampblack, 6 parts; shell-lac, 10 parts; 
mastic 10 parts. Mix with heat, and proceed as foi 
lithographic ink. 

To Kill Roaches. 

Wafers, made out of red-lead and wheat flour. 

Rice Coffee 

Take good rice, roast and grind it, the same as coffee. 


UNIVERSAL RECEIPT-BOOK. 


0 ' 
V I 


To Preserve Plants from Frost. 

Before the Plant has been exposed to the sun. or thawed, after a 
night’s frost, sprinkle it well with spring water, in which sal-ammo¬ 
niac or common salt has been infused. 

To Make Parchment. 

This article is manufactured from sheep skins, cleared from lime. 
The skin is stretched on a frame where the flesh is pared off with 
an iron circular knife; it is then moistened with a rag, and whiting 
spread over it; the workman then with a large pumice stone, flat 
at the bottom, rubs over the skin, and scours oft' the flesh. He 
next goes over it with the iron instrument as before, and rubs it 
carefully with the pumice stone without chalk; this serves to smooth 
the flesh side. He drains it again by passing over it the iron in¬ 
strument as before ; he passes it over the wool side, then stretches 
it tight on a frame. He now throws more whiting, and sweeps it 
over with a piece of wooly lamb-skin. It is now dried, and taken 
off the frame by cutting it all round. Thus prepared, it is taken 
out of the skinner’s hands by the parchment maker, who, while it 
is dry, pares it on a summer, (which is a call-skin stretched in a 
frame), with a sharper instrument than that used by the skinner, 
who, working it with the arm from the top to the bottom of the 
skin, takes away about half its substance. It is again rendered 
smooth by the pumice stone, which leaves the parchment finished. 

To Make Vellum. 

This is a species of parchment made of the skins of abortives, or 
sucking calves: it has a much finer grain, and is white and smoother 
than parchment, but is prepared in the same manner, except in its 
not being passed through the lime-pit. The article is used for bind¬ 
ing superior books, and covering of drum heads. 

To Preserve Leather from Mould . 

Pyroligneous acid may be used with success in preserving 
leather from the attacks of mouldiness, and is serviceable in recov¬ 
ering it after it has received that species of damage, by passing it 
over the surface of the hide or skin, first taking due care to expunge 
the mouldy spots by the application of a dry cloth. This remedy 
will prove of equal service if applied to boots, shoes, &c., when 
damaged in the same manner. 

To Destroy Maggots in Sheep. 

Mix with one quart of spring water, a table spoonful of the spirit 
of turpentine, and as much of the sublimate powder as will lie upon 
a quarter of a dollar. Shake them’well together, and cork it up in 
a bottle, with a quill through the cork, so that the liquid may come 
out of the bottle in small quantities at once. The bottle must al¬ 
ways be well shaken when it is to be used. When the spot is ob¬ 
served where the maggots are, do not disturb them, but poui a 
little of the mixture upon the spot, as much as will wet the wool 
and the maggots. In a few minutes after the liquor is applied the 
maggots will all creep to the top of the wool, and in a short time 


96 


UNIVERSAL RECEIPT-BOOK. 


drop off dead. The sheep must, however, be inspected next day, 
and if any of the maggots remain undestroyed, shake them off, or 
touch them with a little more of the mixture. 

A little train oil may be applied after the maggots are removed, 
as sometimes the skin will be hard, by applying too much of the 
liquid. Besides, the fly is not so apt to strike when it finds the 
smell of the oil, which may prevent a second attack. 

This method of destroying maggots is superior to any other, and 
it prevents the animal from being disfigured by clipping off the 
wool, which is a common practice in some countries. 

Dr. Bocrliave's Rules. 

This great man left, as a legacy to the world, the following sim¬ 
ple and unerring directions for preserving health; they contained 
the sum and substance of his vast professional knowledge, during a 
long and useful life: “Kf.ep the feet warm; the head cool; and 
the body ofen.” If these were generally attended to, the physi¬ 
cian’s aid would seldom be required. 

To extricate Persons from, Broken Ice. 

Let two or more persons hold a rope or ropes at both end9, 
stretched over the broken ice, so that the drowning person may 
catch hold of it. 

« 

Assistance to a Person in danger of Drowning. 

If the spectator is unable to swim, aud can make the sufferer 
hear, he ought to direct him to keep his hands and arms under wa- 
ter until assistance comes: in the meantime throw towards him a 
rope, a pole, or any thing that may help to bring him ashore, or on 
board. He will eagerly seize whatever is placed within his reach: 
thus he may perhaps be rescued from his perilous situation. 

The best manner in which an expert swimmer can lay hold of a 
person he wishes to save from sinking, is to grasp his arm firmly 
between the shoulder and the elbow : this will prevent him from 
clasping the swimmer in his arms, and thus forcing him under wa¬ 
ter, and perhaps causing him to sink with him. 

To staiti Paper or Parchment Yellow. 

Paper may be stained a beautiful yellow by the tincture of tur¬ 
meric, formed by infusing an ounce or more of the root, powdered, 
in a pint of spirits of wine. This may be made to give any tint of 
yellow, from the lightest straw to the full color, called French yel¬ 
low, and will be equal in brightness even to the best dyed silks. 
If yellow be wanted of a warmer or redder cast, auatto, or dragon’s 
blood must be added. The best manner of using these, and the 
following tinctures, is to spread them even on the paper or parch¬ 
ment, by means of a broad brush in the manner of varnishing. 

Crimson. 

A very fine crimson stain may be given to paper, by a tincture 
of the Indian lake, which may be made by infusing the lake some 
days in spirits of wine, and then pouring off the tincture from the 


UNIVERSAL RECEIPT-BOOK. 


9? 


dregs. It may be stained red by red ink. It may a*so be stained 
of a scarlet hue by the tincture of dragon's blood in spirits of wine 
but this will not be bright. 

Green . 

Paper or parchment may be stained green, by the solution of 
verdigris in vinegar, or by the crystals of verdigris dissolved in 
water. 

Orange. 

Stain the paper or parchment first of a full yellow, by means of 
the tincture of turmeric; then brush it over with a solution of fixed 
alkaline salt, made by dissolving half an ounce of pearlashes, or 
salt of tartar, in a quart of water, and filtering the solution. 

Purple. 

Paper or parchment may be stained purple by archil, or by the 
tincture of logwood. The juice of ripe privet berries expressed, 
will likewise give a purple dye. 

To Marble the Edges of Boohs or Paper. 

Dissolve four ounces of gum arabic in two quarts of clear water; 
then provide several colors mixed with water, in pots or shells, and 
with pencils peculiar to each color sprinkle them, by way of inter¬ 
mixture, upon the gum-water, which must be put into a trough, or 
some broad vessel; then with a stick curl them or draw them out 
in streaks, to as much variety as required. Having done this, hold 
the book or books close together, and only dip the edges in, on the 
top of the water and colors, very lightly ; which done, take them 
off, and the plain impression of the colors in mixture will be upon 
the leaves; doing as well the end as the front of the books in the 
same manner. 

To Marble the Covers of Boohs. 

This is performed by forming clouds with aquafortis, or spirit of 
vitriol, mixed with ink, and afterwards glazing the covers. 

To Restore Flowers. 

Most flowers begin to droop and fade after being kept during 
twenty-four hours in water; a few may be revived by substituting 
fresh water; but all (the most fugacious, such as poppy, and per 
haps one or two others excepted,) may be restored by the use of 
hot water. For this purpose place the flowers in scalding water, 
deep enough to cover about one-third of the length of the stem: 
by the time the water has become cold, the dowers will have be¬ 
come erect and fresh ; then cut oft" the coddled ends of tfce stems 
and put them into cold water. 

Feeding Horses on the Road. 

Many persons, in travelling, feed their horses too much and too 
often—continually stuffing them,not allowing them time to restand 
digest their food; of course they suffer from over fulness and car¬ 
rying unnecessary weight. Some make it a rule to bait every ten 
miles, which is very inconsistent, as in some cases with a fleet ani 


98 


UNIVERSAL RECEIPT-BOOK. 


mal, good road, favorable weather and load, this distance may bo 
travelled in one-third the time it can under unfavorable circum¬ 
stances, as to speed. It would be better to regulate the feeding by 
time, rather than distance.' _ 

Horses should be well fed in the evening, and not stuffed too full 
in the morning, and the traveller should be moderate on starting 
with a horse having a full stomach. If a horse starts in good condi¬ 
tion, and travels rather quick, he can go twenty-five miles without 
baiting; this is evident, when we consider the time necessary to 
accomplish this space with tolerable speed. 

If a horse starts, well fed, in the morning at 7 o clock, he can 
travel till noon, having a little water and a little rest occasionally, 
without food; or if he have any, a little meal in water, or two 
quarts of oats; if ground, the better: or a little lock of hay may be 
given instead of meal or oats. At noon the horse should be pretty 
well fed, and rest two hours; then he can travel four or five hour* 
with very little or no food. 

Vermin on Fowls. 

Scattering slaked lime on the perches and floors of the hen-houses 
as often as once in ten days, will effectually eradicate lice, and pro 
mote the health of the fowls. 

Colic in Horses. 

Horses attacked with this fearful disease, are speedily and cAec- 
tually relieved by the following simple remedy. Dissolve, in a quart 
of pure water, as much salt as will thoroughly saturate the liquid, 
and drench the animal thoroughly, until you discover symptoms of 
relief. The same is good for the bots. 

An easy method of Breaking Glass to any required Figure. 

Make a small notch, by means of a file, on the edge of a piece of 
glass; then make the end of a tobacco-pipe, or of a rod iron of the 
same size, red hot in the fire; apply the hot iron to the notch, and 
draw it slowly along the surface of the glass, in any direction you 
please: a crack will be made in the glass, and will follow the di¬ 
rection of the iron. Round glass bottles or flasks may be cut in the 
middle, by wrapping round them a worsted thread, dipped in spi¬ 
rits of turpentine, and setting it on fire when fastened on the glass. 

A Water-proof Varnish for Prints and Pictures. 

Dilute one quarter of a pound of Venice turpentine with a gill, 
or thereabouts, of spirits of wine. If too thick, add a little more of 
this last; if not enough, a little of the former, so that it has no more 
thickness than milk. Lay one coat on the right side of the print., 
and when dry it will shine like glass. If it be not to your liking, 
lay on another. 

A Black Varnish for Strain or Chip Hats. 

Half an ounce of the best black sealing-wax; two ounces of rec¬ 
tified spirits of wine. Powder the wax, put it with the spirits into 
a four ounce vial; digest them in a small heat near the fire, till the 
wax is dissolved; lay it on warm, with a fine soft hair brush, before 9 


UNIVERSAL RECEIPT-BOOK. 


99 


fire or the sun. It. gives stiffness to old straw hats, and a beautiful 
gloss, and resists wet. 

Portable Ice-House. 

Two casks, one six or seven inches longer and wider than the 
other. Into the largest put charcoal powder, about three or four 
inches deep ; then place the smaller cask on this, and fill up the 
vacancy between the two with charcoal powder, and drive it 
’.own tight; arrange a double cover, and fill it in the same way 
then bore a hole one inch in diameter through the bottoms of the 
two casks, and insert a wooden pipe to let the water run out; last¬ 
ly, put it in the coldest place possible. 

The celebrated Brilliant French Varnish for Boots and Shoes 

Take three-quarters of a pint spirits of wine; 5 pints white wine; 
half pound gum Senegal in powder; 6 ounces loaf sugar; 2 ounces 
powdered galls; 4 ounces green copperas. Dissolve the sugar 
and gum in the wine. When dissolved, strain; then put it on a 
slow fire, being careful not to let it boil. In this state put in the 
galls, copperas, and the alcohol, stirring it well for five minutes. 
Then set off, and when nearly cool strain through flannel and bottle 
for use. It is applied with a pencil brush. 

To Preserve Woodwork. 

Take boiled oil and finely-powdered charcoal, mix to the consis¬ 
tence of a paint, and give the wood two or three coats with 
this composition. Well adapted for water spouts, casks, &c. 

Portable Lemonade. 

1. Tartaric acid, 1 ounce; white sugar, 5 pounds; essence of 
lemon 1-4 ounce. Powder, and keep dry for use. A desert-spoon 
ful will make a tumbler of lemonade. 

2. Tartaric acid, one part; powdered white sugar, 90 parts ; es 
sence of lemon to flavor. Mix, and keep it in a bottle; for use. 
put one full tea-spoonful into a glass of water, and stir it until dis¬ 
solved. 

Pew's Composition for covering Buildings. 

Take the hardest and purest limestone (white marble is to be 
preferred,) free from sand, clay, or other matter; calcine it in a 
reverberatory furnace, pulverize and pass it through a sieve. One 
part, by weight, is to be mixed with two parts of clay well baked 
and similarly pulverized, conducting the whole operation with 
great care. This forms the first powder. The second is to be 
made of one part of calcined and pulverized gypsum, to which is 
added two parts of clay, baked and pulverized. These two pow¬ 
ders are to be combined, and intimately incorporated, so as to 
form a perfect mixture. When it is to be used, mix it with about 
a fourth part of its weight of water, added gradually, stirring the 
mass well the whole time, until it forms a thick paste, in which 
state it is to be spread like mortar upon the desired surface. It 
becomes in time as hard as stone, allows no moisture to penetrate, 
and is not cracked by heat. When well prepared it will last any 


UNIVERSAL RECEIPT-BOOK. 


xOO 

.ength of time. When in its plastic or soft state, it may be colc.7 
ed to any desired tint. 

Rules for Judging when the Eyes require the assistance of Specta 

cles. 

1. When we are obliged to remove small objects to a considers 
ble distance from the eye in order to see them distinctly. 

2. If we find it necessary to get more light than formerly, as, 
for instance, to place the candle between the eye and the object. 

3. If, on looking at, and attentively considering a near object, it 
fatigues the eye and becomes confused, or if it appears to have a 
kind of dimness or mist before it. 

4. When small printed letters are seen to run into each other, 
and hence, by looking steadfastly on them, appear double or treble. 

5. If the eyes are so fatigued by a little exercise, that we are 
obliged to shut them from time to time, so as to relieve them by 
looking at different objects. 

When all these circumstances concur, or any of them separately 
takes place, it will be necessary to seek assistance from glasses, 
which will ease the eyes, and in some degree check their tendency 
to become worse; whereas, if they be not assisted in time, tne 
weakness will be considerably increased, and the eyes be impaired 
by the efforts they are compelled to exert. 


TSJfi ENH 


THE 


FRUGAL HOUSEKEEPER’S 

«• 

KITCHEN COMPANION, 

O R 

GUIDE TO ECONOMICAL COOKERY' 


CONTAINING 


Instructions in the Art of fooking every kind 
of Meats and Vegetables, and in making 
plain and fancy Cakes, Puddings, Pas¬ 
try, Confectionary, See Creams, Jel¬ 
lies, and other delicacies. 


DEDICATED TO THOSE 

AMERICAN HOUSEWIVES 

MHO ARE NOT ASHAMED OP ECONOMY. 


“A Fat kitchen maketh a LEAN WILL.” 

Franklin 


BY MRS. ELIZA ANN WHEELER. 


NEW YORK: 

E. C. BRIDGMAN, 

5 BARCLAY STREET. 





TO THE PURCHASER 


It is not beneath the dignity of any lady, however 
refined, to make herself acquainted with all the necessary 
arrangements of a household, and if she would (as the 
“ presiding angel”), make her home, “ sweet home” she 
will feel a pleasure in pursuing 

Economy, Industry, and Taste, 

whicn together, constitute all that is necessary to be con¬ 
sulted both in providing for our households, and in the 
enjoyment of those things which are needful for our sus¬ 
tenance. 

Economy is important, because it teaches us to “ gather 
up the fragments that nothing be lost.” 

Industry rightly applied, will be sure to replenish 
our pockets that nothing be wanting. And 

Taste properly gratified, will greatly contribute to 
our pleasure in partaking of the good things which our 
Creator has so bountifully bestowed upon us. 

In preparing the following pages, the author has had 
a 2*7 ict regard to frugality anil domestic comfort, and 
fords assured that the prudent housewife, in consulting 
tius little book, will be rewarded a hundred-fold for 
Iho trifling cost of its purchase. 










CONTENTS 




c 


Page 

r> YlOllt 


MeaJ s— How prepared, 

kept hot, <Scc., 9 to 12 



Heel . 


1 

To Roast Beer, 

15 

2 

To Bake Beef, 

15 

3 

To Stew Beef, 

15 

4 

To Stew Beef, 

16 

5 

To Boil Beef, 

16 

6 

Beef Steaks, 

16 

7 

Beef Steaks, 

16 

S 

Beef Steaks fried, 

16 

9 

Steaks Fried, French 


mode, 

17 

47 

To Boil a Tongue, 

23 

4S 

To Boil or Fry Tripe, 23 


I*ork. 


'0 

To Roast Pork, 

17 

11 

To Roast Pork, 

17 

12 

To Roast Pork, 

17 

13 

To Broil Pork, 

17 

14 

Pork Steaks, 

IS 

15 

To Roast a Pig, 

18 

16 

To Roast a Pig, 

18 

17 

To Bake a Pig 

18 

18 Spare Rib, 

IS 

19 

To Stew Fresh Pork, 19 

20 

Souce, 

19 

21 

To fricassee Pig’s feet, 19 

22 Jelly of Pig’s Feet 


and Ears, 

19 

23 Sausages, 

19 


No. 

24 

125 


26 

27 

28 

29 

30 

31 

32 
46 


33 

34 

35 

36 

37 

38 


39 

40 

41 


42 

43 

44 

45 


If run* 


To Boil Ham, 

19 

To Fry Ham, 

20 

1 'cal. 


To Roast Veal, 

20 

Veal Stuffing, 

20 

To Stew Veal, 

20 

To Boil Veal, 

20 

Veal Cutlets, 

20 

Veal Cutlets, 

21 

To Boil Calf’s Head, 21 

To Fry Calf’s Liver, 23 



To Roast a Leg 

of 

Mutton, 

21 

To Boil a Leg 

of 

Mutton, 

21 

To Stew a Should 

ei 

Mutton, 

21 

Mutton Steaks, 

21 

Mutton Corned, 

22 

Mutton Sausages, 

22 

La»nh. 


Roast Lamb, 

22 

Lamb Cutlets, 

22 

Lamb’s Head, 

24 , 

l/*enison,. 


To Keep Venison, 

22 

To Roast Venison, 

22 

To Hash Venison, 

23 

Venisor Steaks, 

23 








4 


CONTENTS. 


* 


No. 


Poultry. 


Page 


No. 


Pag* 

Vegetables. 


49 Directions, 23 

50 To Roast a Turkey, 23 

51 To Roast a Turkey, 24 

52 To Boil a Turkey, 24 

53 Chickens Fricasseed, 24 

54 Chickens Fricasseed, 24 


55 Chicken Pie, 25 

56 Chicken Pie, 25 

57 Chickens Curried, 25 

Pucks. 

58 To Roast Ducks, 25 

59 To Roast Ducks, 25 

60 To Boil Ducks, 26 

Geese. 

61 To Roast a Goose, 26 

62 To Roast a Goose, 26 

Pigeons. 

63 Pigeons, 26 

64 To Stew Pigeons, 26 

65 To Roast Pigeons, 27 

66 Pigeon Pie, 27 

Fish and, Clams. 

67 Fish, 27 

68 To Boil Bass, &c. 27 

69 To Fry Trout, 27 

70 Codfish, 27 

71 Fish Cakes, 27 

72 To Broil Shad, 28 

73 To Bake Shad, 28 

74 To improve flavor, 28 

75 Chowder, 28 

76 Lobsters and Crabs, 2S 

77 To Roast Clams, 29 

78 Indian Clam Roast, 29 

79 Clam Pancakes, 29 

80 Long Clams, 29 

Oysters. 

81 Oysters Fried, 29 

82 To Stew Oysters, 30 


83 Vegetables, 30 

84 To Boil Potatoes, 30 

85 To Boil Cabbage, 30 

86 To Boil Cauliflowers,30 

87 Celery, 30 

88 Carrots, 31 

89 Parsnips, 31 

90 Beats, 31 

91 Turnips, 31 

92 Asparagus, 32 

93 Green Peas, ?-2 

94 Sweet Corn, 32 

95 Onions, 32 

96 Tomatoes, 32 

97 Tomatoes, 33 

98 Beans, 33 

99 Spinage, 33 

100 Sallad, . 33 

101 Cucumbers, 34 

102 Squashes, 34 

103 Winter Squashes, 34 

104 To Boil Rice, 34 

105 Mushroom Catsup, 34 

106 Tomato Catsup, 35 

107 Walnut Catsup, 35 

108 Mustard to keep, 36 

Profits and Soups. 

109 Directions for Making, 36 

110 Chicken Broth, 36 

111 Mutton Chop Broth, 37 

112 Veal Soup, 37 

113 Beef Soup, 37 

114 Calf’s Head or Mock Turtle Soap, 37 

115 Calf’s Head or Mock Turtle Soup, 38 

116 Hessian Soup, 39 

117 Oystej Soup. 39 

118 Tomato Soup, 39 

115 Clam Soup, 39 

120 New England Chowder 40 

121 Rice and Meat Soup, 40 

Pice • 

122 To Boil Ric3, 40 

104 To Boil Rice, 34 

230 Rice Milk, 33 

123 Hominy, 41 


1 






CONTENTS 


b 


No Page 

Eggs. 

124 T o Preserve Eggs, 41 

125 To Boil Eggs, 41 

116 Eggs aud Bread Fried, 41 

Pichles. 

127 Directions, 41 

128 To Pickle Cucumbers, 42 

129 To Pickle Onions, 42 

130 To Pickle Tomatoes, 43 

131 To Pickle Mangoes, 43 

132 To Pickle Green Peppers, 43 

133 To Pickle Barberries, 44 

134 To Pickle Cabbage, 44 

135 Tomatoe Pickle, 44 

136 To Pickle Cauliflowers, 44 

137 To Pickle Red Cabbage, 44 

138 To Pickle Peaches, 45 

Gravies and Sauces. 

139 How to Prepare, 45 

140 Brown G^avy, 45 

141 To Melt Butter, 46 

142 Sauce for Fish, 46 

143 Roast Meat Gravy, 46 

'44 Sauce for Cold Meat and Fish, 46 

45 Sauce for Venison and Mutton, 47 

46 Tomatoe Sauce, 47 

147 Gravy Sauce, 47 

148 Common Sauce, 47 

149 Parsley and Butter, 47 

150 Pudding Sauce, 47 

151 Lemon Sauce, 48 

152 Gooseberry Sauce, *8 

*53 Egg Sauce, 48 

54 Caper Sauce, 48 

155 Pan Gravy, 48 

156 Melted Butter, plain, 49 

157 Melted Butter with Egg, 49 

.58 Oyster Sauce, 49 

159 Apple Sauce, 49 

160 Apple Sauce, 50 

161 Rice Sauce, 50 

162 Sauce for Fish, 50 

163 Custard Sauce, 51 

164 Jelly for Pig’s Feet and Ears, 51 

165 Pig’s Harslets, 51 


Pies, 


66 Raised Crust for Savory Pies, 
.67 Codfish Pie, 

168 Beef Steak Pi3, 

169 Veal Pie, 

170 Calf’s Head Pie, 

171 Pork Pie, 

172 Mutton Pie, 

173 Lamb Pie, 

174 Chicken Pie, 

175 Squab Pie, 

176 Duck Pie, 

177 Giblet Pie, 

178 Pigeon Pie, 

179 Potatoe Pie, 


51 

52 
52 
52 
52 
52 

52 

53 
53 
53 
53 
53 

53 

54 

i• 


No. Pags 

Pics. 

209 Apple Pie, 58 

210 Apple Pie, 59 

211 Apple Pie of Stewed Apples, 59 

212 Fruit Pies, 59 

224 Custard Pie, 62 

225 Pumpkin Pie, 62 

226 Potatoe Pie, 62 

227 Peach Pie, 62 

228 Apple Dumplings, '3 

231 Mince Pies, 33 

Puddings. 

180 Sago Pudding, 54 

181 Bread and Butter Pudding, 54 

182 Bread Pudding, 54 

183 Bread Pudding. 54 

184 Baked Apple Pudding, 54 

185 Apple Pudding, 55 

186 Boiled Rice Pudding, 55 

187 Baked Rice Pudding, 55 

188 Light Puffs, 55 

189 Transparent Pudding, 55 

190 Batter Pudding, 55 

191 Batter Pudding with meat, 56 

192 Potatoe Pudding, 56 

*93 Beef Steak Pudding, 56 

194 Mutton Pudding, 56 

195 Suet Pudding, 56 

196 Plumb Pudding, 56 

197 Custard Pudding, 56 

198 Curd Pudding, 57 

199 Yeast Dumplings, 57 

229 Plain Rice Pudding, 63 

Pastry. 

204 Directions for Pastry, 58 

205 Short Crust, 58 

206 Raised Crust for Sweets, 58 

207 Rice Paste for Tarts, 58 

208 Potatoe Paste, 58 

213 Light Paste for Tarts, 60 

214 Icing for Tarts, 60 

215 Rhubarb Tarts, 60 

216 Mince Meat, 60 

217 Prune Tart, 60 

218 Fried Patties, 61 

219 Veal Patties, 61 

220 Apple Puffs, . 61 

221 Custards, 61 

222 Custards, 61 

223 Custards Baked, 61 

Preserves. 

316 To Clarify Sugar for Sweetmeats, 86 

317 Rules for Making Sweetmeats, 86 

318 Preserved Quiuces, 86 

319 Preserved Pine Apples, 86 

320 Preserved Currants and Goose¬ 
berries, 86 

320 Preserved Cherries and Grapes, 8 t 
.321 Preserved Apples, 86 







6 


CONTENTS. 


Na 


Page 


No. 


Page 


Preserves,. 

322 Transparent Apple Sauce, 

323 Family Apple Sauce. 

324 Cider Apple Sauce, 

325 Preserved Peaches, 

326 Preserved Cherries, 

Cakes, 

200 Pancakes, 

201 Irish Pancakes, 

202 Fritters, 

203 Buckwheat Pancakes, 

232 Doughnuts, 

288 Johnny Cake, 

280 Indian Meal Cakes, 

290 Hot Short Cakes, 

291 Hoe Cakes, 

292 Muffins, 

293 Buckwheat Cakes, 

294 Nice Johnny Cake, 

295 Crumpets, 

296 Sponge Cake, 

297 Pound Cake, 

298 Plum Cake, 

299 Icing for Cakes, 

300 Plain Cake, 

301 Seed Cake, 

302 Drop Cakes, 

303 Tea Cakes, 

304 Biscuits, 

305 Biscuits, 

306 Rusks, 

307 Gingerbread, 

308 Soft Gingerbread, 

309 Ginger-nuts, 

310 Bakers’ Gingerbread, 

311 Genuine Sponge Cake, 

Jellies, 

233 Blanc Mange, 

234 Floating Island, 

235 Calf’s Feet Jelly, 

236 Currant Jelly, 

237 Saco Jelly, 

Curds and Cream. 


87 

87 

87 

87 

87 


57 

57 

57 

57 

64 

80 

80 

80 

80 

81 

81 

81 

81 

82 

82 


Bread. 

253 Practice and Choice, 

254 Heating Ovens, 

259 Leaven to keep, 

260 Home-made Bread, 

261 Pure Bread, 

264 Bread inside of Leaven, 

265 Flour for Bread, 

266 Ovens for Bread, 

267 How often to Bake Bread, 

268 Ripe Bread, 

269 Chemical Changes in Bread, 

270 To Ripen Bread, 

271 Stale Bread Renewed, 

280 To make Bread, 

281 Dyspepsia Bread, 

282 Rice Bread, 

283 French Rolls, 

284 Indian Loaf, 

285 Rye and Indian Bread, 

286 Hasty Pudding, 

287 Indian Meal Gruel, 


70 

71 

72 

73 

73 

74 
74 
74 
74 

74 

75 
75 
75 
71 
78 
78 

78 

79 
79 
79 
79 


82 

83 

83 

83 

83 

83 

S3' 


255 

256 

257 

258 
262 


84i263 
04 !272 
84,273 

84*275 
84 
84 

64 
64 

64 

65 
65 


! ~ • O 

,277 

278 

279 


312 

313 

314 


reast. 

\Tast, 71 

Yeast, bow preserved, 72 

How to Make Yeast, 72 

Milk Yeast, 72 

Fresh Yeast, 72 

Leaven, 73 

Yeast, how made, 75 

Substitute for Yeast, 76 

To Improve Pad Yeast, 76 

To Preserve Yeast, 76 

To Remove Acidity from Yeast, 76 
Yeast of Cream Tartar & Saleratus76 
Tartaric Acid Yeast, 77 

To Make Hop Yeast, 77 

Syrups. 

Lemon Syrup, 85 

Orange Syrup, 85 

Blackberry Syrup, 85 

Elderberry Syrup, 86 


238 Cheese Cakes, 65 

239 Cheese Cakes without Curd, 66 

240 Curds and Cream, 66 

241 Cream for Fruit Pies, 66 

Directions for Making Cream, 67 

242 Pine Apple Cream, 67 

243 Snow Cream, 67 

244 Mock Cream, 68 

Ice Cream. 

245 To Make Ice Cream, 68 

246 To Freeze Ice Cream, 68 

Bread. 

247 General Directions, 69 

248 Proportions in Brown Breni, 69 

249 Flour Bread, 69 

250 Particular Directions, 70 

251 General Direction, 70 

252 When Bread is done, 70 


327 Tea, 87 

328 Cocoa Sheila, 87 

329 Chocolate, 87 

330 Coffee, 87 

Appendix— Of Jflan. 

His Food, 88 

The Preparation of his Food, 89 

The Eating of his Food, 9 J 

The Manner of Eating, 9 } 

Eating—a means of life and its enjoy¬ 
ments, * 9 f 

Cookery, 

Cookery a Science, 9 * 

Cookery a Sti dy, , 9 V 

Theory and Practice of Cookery, 9v 

Health the consequence of good 
Cookery, 






C A H V I XU. 


7 


No. 1 . Turkey. 

Place your fork 
firmly in the mid¬ 
dle of the breast; 
take die 'ring, 
di vide the joint— 
cy turning it back 
it will break easi¬ 
ly. Perform a 
similar operation on the other side; next remove the 
neck bones, by cutting through the whole of the libs 
close to the breast; turn up the back, press the point of 
the knife about the middle of the turkev, raise the 
lower end and it will separate at once. The legs are to 
be cut in the same manner as the wings. The best pieces 
are the breast and wings—give a portion of the stuffing 
with each plate. 

No. 2. Goose. 



A goose is carved nearly 
the same as a turkey, 
only more prime pieces 
can be obtained by carv¬ 
ing from pinion to pinion. 
The breast, legs, and wings, are the best pieces. Help 
with stuffing and gravy. 





No. 3. Roast Pig. 

As this is usually divided 
before being sent to the ta¬ 
ble, it only remains for the 
carver to separate the shoul- 
derfrora the body, and then 
the leg, and divide the ribs—help with stuffing and gravy. 

No. 4. Fore Quarter of Lamb. 

First, divide the shoulder 
from the breast and ribs by 
pressing the knife under 
the knuckle, in the direc¬ 
tion of 1, 2 and 3, so as to 
leave a portion of meat on 
the ribs. Sprinkle with salt and pepper, and div le in the 
line 3 and 4. Serve with gravy and stuffing. 










8 


CAR* !N«. 


No. 5. Pigeons. 

The usual way is to insert the knife 
at 1 and cut to 2 and 3, when each por¬ 
tion may be divided; or the bird may 
be cut into halves, either across or 
clown the middle—the first mode is the best. 

No. 6. Hams. 




Can be cut 3 ways. 
1st cut thin slices from 
1 to 2, laying open the 
bone at each cut, 
which procures the 
best pieces at once. 
2d, take out a round 
piece at No. 3, and 
cut them in circular 
slices 3d and most economical, commence at the 
knuckle. 

No. 7. Sirloin of Beef. 



There are two modes of 
carving this joint. The 
latter way is to carve long 
thin slices from 1 to 2. 
The other way is by cut¬ 
ting across, which, how¬ 
ever, spoils it. The best 
part lies in the direction 
of line 3. Give a portion 
oi fat with each slice. 


No. 8 Leg of Mutton. 



The best is in the 
centre at 1; commence 
there and cut slices 
each way. There are 
good pieces on the 
broad end of the back 
of 

lengthways 


the leg, which cut 


No. 9. A Breast of Veal. 



gravy 


Is composed of the riba 
and brisket, which must be 
cut through the line 1, 2; 
divide each portion into con¬ 
venient pieces, and help 


« 


I 
















INTRODUCTION. 


MEATS. 

*OME FACTS IMPORTANT TO BE KNOWN AND OBSERVED. 

j i warm weather meat should be carefully looked to, as soon 
as rt arrives, and if the flies have touched it, that part mast be 
cut off and well washed. The best way to keep what is not 
intended to be salted, is to wipe it every day, and put some 
pieces of charcoal over it. The long pipe that runs by the bone 
in loins of meat, as also the kernels, should be taken out, as 
they ore apt to taint. Edgebones and rumps of beef are often 
bruised by the drivers striking the beasts, which causes them 
to turn in a very short time; in purchasing those joints, always 
look to that. 

Meat, as well as vegetables, that the frost has touched, must 
be well soaked in cold water before using it. Should that be 
omitted, it is impossible or any heat to dress them properly. 

A great part of the suet may be taken from loins of mutton, 
or veal, or sirloin of beef, a. 1 cut up for puddings, or clarified 
for future use; the fat of a Ion or neck of mutton, makes pud¬ 
dings much lighter than suet. 

As for the length of time require 1 for dressing meat, the size 
of the joint, the strength of the fh»\ and the nearness of the 
meat to it must direct. As a general n le, all solid joints require 
a quarter of an hour for every pound, and from ten to twenty 
minutes over, according as it may be preferred. Old meat can 
be oaten with the gravy more in, it therefore requires less time 
than young 

All meat should be well washed before it is dressed, if foe 



10 


INTRODUCTION 


roasting, it must be thoroughly dried before putting down to th* 
tire, which should be very clear and proportioned to the size ol 
the joint. 

A large thick piece of meat should not be put too close to 
the fire at first, or the outside will be scorched; as soon as it is 
warm thus, bring it gradually nearer the fire, baste it well, and 
when it is nearly done, flour it, that it may look frothy. 

Salting meat, before it is put to roast, draws out the gravy; 
but it is a very good way to put some salt and water into the 
dripping pan, and baste for a little while with that, before using 
its own dripping, and only when almost done sprinkle the meat 
with salt—the dripping should be preserved, and will do for the 
basting as well as butter, excepting for poultry and game; and 
for plain pies nothing else should bo used. 

When the weather permits, meat eats much better for being 
hung two or three days before it is salted; in the height of 
summer it is better to lay it in cold water foT an hour, well 
rubbing any part likely to be fly-blown; then wipe it quite 
dry, rub i-t thoroughly with salt, put some over it, and if it 
be very much coined, wrap it in a well-floured cloth, or turn 
and rub it every day, and it will be ready for cooking in 
three or four days. 

in boiling fresh meat, the color will be better for soaking it, 
and boiling hi a well floured cloth. It must be put into cold 
water and well skimmed the moment it boils, or the foulness 
w.k' be dispersed over the meat. 

If suffered to boil too quick the meat will bo hal’d, but if the 
boiling stops the meat will be underdone. No vegetables should 
be dressed with the meat, except parsnips or carrots with beef. 

The fire for boiling should be very clear, and the bars of the 
gridiron rubbed with suit, to prevent the meat adhering to it. 
It must be turned often, to keep in the gravy, and seasoned just 
before taking up. If you would have fried meat look very well, 
do them twice with egg and crumbs, then lay them in the pan 
with plenty of dripping or lard, and keep it boiling all the 
time. 

To keep Meat hot. Should it be done earliei than wanted, 
take it up—set the dish over a pan of boiling water—put a deep 
cover over it, so as not to touch the meat, and throw a cloth 
jver that; this way will not dry up the gravy 


I 


INTRODUCTION. 


n 


Important direction* pertaining to the choice oj Meat*. 

BEEF. 

A good red color—tender to the touch, with a fine smooth 
open grain demonstrates it to be young. The meat is seldom 
good when the fat is of a deep yellow color, rather than white. 
1 he whito is always to be preferred, and good solid beef to that 
which is oily and flabby. Cow Beef has whiter fat, lean duller 
red, and closer grain. Bull Beef , grain still closer, fat hard and 
skinny, lean deeper red, and a stronger scent. Heifer Beet, 
finely red, and is excellent—but Ox Beef is considered the best. 

PORK. 

A tough thick rind shows that it is old. Hence look for a thin 
rind. If it be smooth and cool it is indicative of its being 
fresh—but if tainted, it will be clammy 

Christians, or those who wish to preserve their health, should 
never eat pork fattened from the still-house—it is poisonous. 
Potatoes will do very well for part of the feeding, but pork that 
is fed from the dairy, and fattened on corn is good and solid* 
and therefore the best. 


MUTTON. 

A fine grain, good color, and white fat are the marks by 
which good mutton is designated. It is very nutritious, and 
often agrees with weak stomachs better than any other meat. 
From August until January mutton is best. To have it tender 
and good it must be kept as long as possible without injury, and 
then be sure and have it cooked until it is done. 

LAMB. 

Lamb also should be thoroughly cooked in order to be health¬ 
ful—it will improve it when the weather will permit to keep it 
in a cool place a few days, and then naturally as it is delicate 
and tender it is delicious. If it has a green or yellow cast it is 
it tale. 

VEAL. 

Though a delicious meat, is not considered very easy of diges- 
tion unless it be done very tender. Broiling it renders it still 
more difficult to digest. In buying veal always choose the 
whitest because it is the most juicy. 


J 




INTRODUCTION. 


BACON 

The young of course preferable. It may be known by a thin 
nnd. firm fat, a red tinge, the lean of a good color, and adher¬ 
ing to the bone. 

HAMS. 

Stick a sharp knife under the bone—if it comes out clean, 
with a pleasant smell, it is good; but if the knife ij daubed and 
has a bad scent, leave it. It is not good. 


4 



/ i 




I 



13 


BEEF. 



1 Sirloin. 

2 Rump. 

3 Round. 

4 Buttock. 

5 Veiney piece. 

6 Thick flank. 

7 Thin flank. 


8 Moose buttock 
or thick leg 
piece. 

9 Leg. 

10 Fore rib piece. 

11 Middle rib 
piece. 

12 Brisket. 


13 Clod piece. 

14 Chuck rib. 

1.5 Shoulder or leg 
of mutton piece. 

16 Neck or stics- 
ing piece. 

17 Shin. 

18 Cheek. 


VEAL. 



1 Sirloin, best piece. 

2 Fillet, 2nd do. 

3 Loin, or chump end. 

4 Leg, or hind knuckle. 

5 Neck back piece. 


6 Fore rib piece. 

7 Shoulder blade pioctx 

8 Fore knuckle. 

9 Breast piece. 

10 Neck, or scrag end 


2 














H OJ 


H 


1 

2 

3 

4 

5 

6 
7 


1 

2 

3 

4 

5 

e 



HUTTON, 

Leg. 

Shoulder. 

Loin. 

Loin chump end. 

Loin, best end. 

Breast. 

Neck, or scrag end. 



PORK. 

Legf. 

Hind loin. 

Fore loin. 

Spare rib. 

Hand piece. 

Belly, or spring piece. 



VENISON. 


Hauncn. I 3 Loin, best end. 

Neck. I 4 Shoulder piece, 

5 Rib, or belly piece. 

































PRACTICAL COOKERY. 


1. Roast Beef. 

The best piece for roasting is the sirloin. See en¬ 
graving No. 1. The next pieces Nos. 2, 3, are good. 
If the beef is not salted before it is put to the fire, the 
proper way is to put some salt and water into the drip¬ 
ping pan, and baste for a while with that, before using 
its own dripping. And when almost done sprinkle the 
meat with salt. * 

The fire must be bright and clear, but ndt scotching, 
when the meat is put down. Place it about ten inches 
from the fire at first, and gradually move it nearer. The 
long sides should be first exposed to the heat. After 
the bones are well heated, turn the beef and keep a 
good steady fire. Baste it often while roasting; use 
cream or lard for gravy, adding salt as may be neces¬ 
sary. It will take to roast a piece of 8 lbs. from 1^ to 2 
hours. 

2 . Baked Beef 

Though not very economical, yet makes a very good 
family dish. Take a piece weighing about 8 lbs., of 
either No. 1, 2 or 3, or a rib piece, wash it in cold 
water, put it into an iron vessel of sufficient size, and 
aet it into a moderately heated oven. Baste with gravy 
of warm water, salt, pepper and cloves. Let it bake 
about 3 hours. 

3. Stewed Beef 

Take 0 or 8 lbs. of the brisket of beef—boil until half 
done. After gashing it rub it with flour then add the 


16 


MEATS. 


gravy, carrots, onions, celery and turnips, well sliced f 
cook moderately, and from l| to 2 hours it will be done. 

4. Stewed Beef- — (another.) 

Partly roast it, lay it in a stew pan with two quarts 
of watei to a piece of 8 lbs., a gill of vinegar, three 
table spoonsful of catsup, some salt, cayenne, sweet 
herbs, onions, and cloves; cover it close, and let it sim¬ 
mer till tender; then keep the meat hot while you skim 
the gravy—thicken with flour and pour it over the 
beef. 

5. Boiled Beef. 

If the beef is very salt, soak it f of an hour in luke¬ 
warm water. Boil it until tender. It is absolutely 
necessary that it be often skimmed. One quart of water 
to a pound of beef is sufficient. Then serve it up while 
it is hot. 

% 6 . Beef Steaks. 

Beef steak should be cut from h to ^ of an inch thick. 
Boil over a very clear fire ; turn often, that the gravy 
may not be drawn out on either side. Put into the dish 
a table spoonful of catsup, and as soon as taken off the 
fire rub a piece of butter over it—add salt and pepper, 
and while it is hot serve it up. 

7 . Beef Steaks—(another.) 

The inside of the sirloin is considered the choicest 
for steaks—(steaks from any part of the animal may be 
cooked alike, and may also be cut off the same thick¬ 
ness as above)—rub with salt and pepper; have the 
gridiron hot, and rub the bars with lard. Let your fire 
be brisk and clear. Turn often, and have a dish ready 
to let them drip into. Should any of the gravy fall into 
the fire, remove the gridiron, as the smoke will injure 
the taste of the meat. In 12 or 15 minutes it will be 
ready to serve —which should be done immediately. 

8 Beef Steak Fried. 

It gives a fine relish to *ake a few thin si* of salt 


MEATS. 


17 


pork, brown them on both sides, remove the pan unti 
the fat cools, when cool add four or five table spoonsful 
of wheat flour. Mix it with the fat, stir it till it boils, 
pour it over the meat, and serve it up. 

0. Beef Steak—(French mode.) 

* • 

Out the steaks ^ of an inch thick—take out the bone 
and skin; rub with salt and pepper; pour melted butter 
over them, then sprinkle with onions minced fine. Put 
the whole in a covered dish for f of an hour, then broil 
over a clear fire. Take cold boiled potatoes and fry 
them, and lay them around the steaks, and pour gravy 
over the whole. 


10 . Roasted Pork. 

[f the leg, or any part with the skin on, after washing, 
take a sharp knife and score it just through the rind, in 
small squares. Take salt, pepper, and pounded sage, 
and rub it well before putting it to the fire. Rub a little 
butter over it to make it crisp well, and baste with its 
own drippings. Have apple-sauce always if you can 
to accompany it. It will require 2£ hours to cook it 
well. 


11. Roasted Pork—(another.) 

Score the rind as before. Stuff with chopped sag 
onion, pepper and salt. Serve with apple-sauce am 
potatoes. 


12. Roasted Pork — (another.) 

Score as above. Make a stuffing of bread cut fine, 
pounded sage, onions, yolk of an egg, pepper and salt. 
This is to be inserted if the bone is removed, or deep 
incisions with a sharp knife in the thick part of the leg. 
Baste it with its own drippings—thicken the gravy with 
flour. 

13. Boiled Pork . 

Boiled leg of pork. After salting it for nine days, 

2 * 


18 


MEATS. 


let it lie in cold water to make it white, then tie if ’ii a 
cloth ; put it ‘into cold water and boil it one hour for 
every 4 lbs. Serve with pease, turnips, potatoes, pars¬ 
nips and cabbage or pudding. 

14 . Pork Steaks. 

Cut them from a loin or the neck. Broil them over 
a bright fire, turn them often, and when nearly done add 
pepper, salt, and rub on a piece of butter. Serve hot. 

15 . To Roast a Pig. 

Take a pig from three to four weeks old—cleanse it 
thoroughly with cold water, make the stuffing with 
bread crumbs, a small quantity of sage well minced, 
add salt, pepper, one egg, and a piece of butter the size 
of a hen’s egg, and sew it up ; lay it near the fire until 
thoroughly dry, then ruo it over with butter in a dry 
cloth, flour it well and do not touch it until it is done ; 
then scrape off the flour carefully, rub it again with the 
buttered cloth. Serve at once—currant sauce, egg 
sauce gravy and plumbed prunes relish well. 

16 . Roast Pig — (another.) 

Prepare as above. When nearly done catch tne 
gravy that falls, cut off the head, split and take out the 
brains, cut the pig down the back, and place the split 
head around the dish. The common method now is to 
prepare as above. Put it in the oven, and baste it while 
cooking with butter, having first rubbed it well with 
butter. Bread, gravy or egg sauce as an accompani¬ 
ment. From 1 to 1\ hours sufficient to cook it. 

17 . To Bake a Pig. 

It is to be prepared the same as for roasting. Dry it 
well with flour, put a pint of water in the pan, and a 
small rack or rods across the baker ; after about 1 and jj 
hours take it up, rub it with butter, and after drying it 
for a few moments, cut in quarters and serve as above. 

18 . Sparc Rib. 

After washing it, dust on some wheat flour and baste 




M EATS. 


19 


it with butter gravy. Take pounded sage-leaves, and 
after it is done sprinkle on the sage-powder. 

19. To Ste?v Fresh Pork. 

Chop in small pieces, put in a pan with cold water 
simmer or boil slowly until nearly done ; add pepper and 
salt, skim the liquor, put in 2 or 3 spoonfuls of flour 
slowly. Cook until done. Serve hot. 

20. Soucc. 

Clean and soak them well, and lay them in a little 
vinegar, water, and salt; if not to be dressed immedi¬ 
ately, when they are wanted cut the feet in two, and 
slice the ears; dip them in batter or flower them, then 
fry and serve with mustard, vinegar and butter. 

21. Fricassee of Pig’s Feet. 

Pickle them in salt and water only—cut the feet and 
ears into small pieces, boil them in a little milk, then 
throw that away and simmer in a little fresh meat broth 
with a | of a lemon-peel or onion—add a little sab, 
flour, butter and cream. Serve. 

22. Jelly of Pig’s Feet and Ears. 

Clean and prepare as in the former—boil them m a 
small quantity of water till all the bones can be separa¬ 
ted—add salt, mace, pepper, a little chopped parsley and 
eage, simmer till the herbs are scalded, and pour the 
whole into a form. 

23. Sausages. 

Chop 6 lbs. of lean with 2 lbs. of fat pork, 4 table 
spoonfuls of salt, 6 do. of powdered sage, 4 of black 
pepper and 2 do. of cloves, a little rosemary may bo 
added. If not stuffed, keep in a vessel tied down close, 
and when to be used, roll it into cakes, dust them with 
flour and fry. 

24. Boiled Ham. 

If the ham is dry it will require to be soaked from 14 




20 MEATS. 

to 24 hours, then put it into a large sauce pan or pot 
with cold water; let it simmer three or 4 hours, then 
boil until done—say lj hours. When done remove the 
skin carefully, cover it again after it gets cold. It 
gives the best flavor not to cut it until it is cold. 

25. To Fry Ham. 

Cut the ham through the middle, cover the pan, as by 
retaining the steam it will make it, tender. When 
nearly done remove the cover that the steam may 
evaporate. 

26. To Roast Veal. 

Veal must be roasted a fine brown, and must not be 
placed too near the fire at first; baste a shoulder well 
till near done, then flour and baste it with butter. It 
can be served with melted butter and slices of lemon 
cut thin. 

27. Veal Stuffing. 

Chop small 4 ozs. of beef suet, a little parsley and 
lemon peal, add pepper, grated nutmeg, salt, bread 
crumbs, and mix with 2 e££S. 

1 oo 

♦ 

2S. Veal Stewed. 

It may be done whole or cut in pieces—stew it with 
no other addition than pepper and salt, in as much water 
as will cover it; shut the vessel close, and stew until the 
meat is perfectly tender. Asparagus and mashed pota¬ 
toes are suitable vegetables. 

29, Veal Boiled. 

It may be cut with small pieces, boiled with potatoes 
until tender, thicken with flour ard butter, season with 
pepper and suet. 

30. Veal Cutlets. 

Cut them £ an inch thick, put them over a bright 
fire—when nearly done put in a little flour in the pan, 
pour in some boiling water, pepper, butter and salt. 
Serve hot. 


MEATS. 


21 


31. Vtal Cutlets — (another.) 

Wet them with egg, clip them in bread crumbs mixed 
with parsley, salt, pepper, and fry them. Lay them in 
a dish and keep them hot, then put a little flour and 
butter in the pan, brown it, add catsup and pour over 
them, 

32. To Boil Calf's Head. 

Soak it for 2 hours, wash it clean, and boil it in a cloth 
to preserve the color; boil the brains with a little pars¬ 
ley, chop them small, and warm them in a sauce pan 
with some butter, salt and pepper. Boil and peal the 
tongue—lay it in the middle of a small dish with the 
brains round it, and serve with the head accompanied 
with bacon. 


33. To Roast a Leg of Mutton. 

A slow lire at first, to heat it gradually; it will take 
from two to three hours, according to the size. Vege 
table—potatoes are universally admitted to be a proper 
accompaniment. 

* 34. Leg of Mutton to Boil. 

Gut off the shank bone, trim the nuckle close, and 
boil 2.J hours. Parsley and butter, or caper sauce, may 
be used. Potatoes, turnips and spinnage, are all good. 

35. To Stew a Shoulder of Mutton. 

After it has hung sufficiently long salt it for 2 days, 
then bone it, season it with pepper and pounded mace, 
roll the meat tight and tie it. Stew it in a little water 
with an onion and a few pepper corns, till tender; when 
done thicken the gravy with flour and pour it over the 
meat. 

36. Mutton Steals. 

Should be boiled over a clear fire, seasoned when 
half done, and often turned—take thorn up in a very 
hot dish, rub a little butter over them, and serve c**ite 
hot. 


22 


MEATS. 


37. Mutton Corned. 

Remove the fat, cut in 2 or 3 lb. pieces; one part of 
rock salt to 3 parts of water, into which put the mutton. 
In 3 clays it will be fit for boiling, which can be done 
with potatoes and turnips. 

38. Mutton Sausages. 

Take 2 lbs. of rare-done fresh mutton, 8 ozs. of beef- 
suet, 4 anchovies, and some sweet herbs ; chop them fine, 
season them with nutmeg, pepper, and salt, add half lb. 
of grated bread, 2 eggs well beaten, mix it well, pot it, and 
when used roll it into balls or sausage shape for frying. 

39. To Roast Lamb. 

After preparing it and rubbing it with butter, sprinkle 
it with pepper and salt; put a piece of butter in the 
dripping-pan, and baste it often. It should be well 
cooked to be healthful. It requires 2 hours to be thor¬ 
oughly done. 

40. Lamb Cutlets. 

Cut them from the loin, and fry them—put some 
spillage into the dish, place the cutlets round it, and 
serve them up hot. 

41. Lamb's Head. 

After thoroughly cleansing, soak the head 2 hours in 
cold water, and boil it until tender; parboil the liver and 
lights, mince them small, and stir them in a little water 
in which they were boiled—add seasoning—thicken 
with flour and butter, and serve the head with the mince 
around it. 

42. To keep Venison. 

Wash it with milk, and dry it thoroughly with clean' 
cloths, then dust pounded ginger over it, which will 
keep away the flies. When it is to be used wash it in 
warm water. 

43. To Roast Venison. 

Wash it with vinegar and water; flour, salt and peppe 


¥ 





MEATS-POULTRY. 


23 


it, oaste it with butter; add cloves and nutmegs to the 
gravy and pour over it, and serve immediately. 

44. T) Hash Venison . 

Cut the meat in slices, make a gravy of butter, pepper, 
«salt and water,^sufficient to let it remain until tender. 

45. Venison Steaks. 

Fry over a clear fire, season as above, and serve with 
eurrar. t jelly. 

46. To Fry Calf's Liver. 

Cut the liver ^ inch thick—season with parsley, salt, 
pepper and onions ; flour it, fry brown in lard or its 
own drippings. It needs to be well cooked. Beef’s 
liver or a calf’s heart may be cooked in the same way 

47. To Boil a Tongue. 

If dried, steep in water one night; if pickled, only 
wash it—and boil slowly three hours. 

4S. Tripe. 

Tripe, if raw, will require four hours slow boiling— 
it may be boiled in milk or milk and water. Serve with 
onions, or parsley and butter, or caper sauce. Tripe 
may be cut in pieces and dipped in butter and fried. 
Mustard and vinegar are generally used with it. 

49. Directions for Poultry. 

All poultry should be drawn or dressed as soon as 
killed. After carefully picking, it should be singed 
with clean paper; great care should be taken not to 
break the gall-bladder; a brisk fire is always necessary. 
Tame fowls are longer in cooking than wild ones. 

50. To Roast a Turkey. 

Wash the turkey thoroughly, make a stuffiing of 


84 


POULTRY. 


sausage meat or take bread crumbs, green parsley, |lh 
salt pork chopped fine, one lemon peel, butter, salt, 
pepper, and nutmeg mixed with one egg; fill the crop 
and body of the turkey with the stuffing and sew it up; 
tie up the legs and wings; put on the breast white 
paper to keep it from scorching; rub on a little butter, 
salt and flour it before putting it to tlfle fire ; it must 
be roasted slowly at first and basted often. After it 
has been to the fire half an hour put h^lf a pint of 
water in the pan. It will take from 2 to 2| hours for a 
large turkey to roast; -when nearly done flour it again, 
and pour the gravy over the turkey and serve. Tur 
nips, potatoes, cranberry sauce, &c., are used as ac- 
conipaniments. 

51. To Roast a Turkey — (another.) 

Prepare as before, stuff with suasage meat, cover 
the breast with paper to prevent its scorching; baste 
well and froth it up; serve with gravy in the dish, and 
bread sauce in a tureen. 

52. To Boil Turkey. 

Prepare as above, stuff it with bread, suet, &c., and 
boil it in a floured cloth; serve with sauce. 

53. Fricasseed Chickens. 

Parboil them in a small quantity of water, let them 
cool, and cut them up ; meanwhile add to the liquor 
they were boiled in, the trimmings of the fowls, a little 
lemon peel, pepper, mace, herbs, and an onion; stew it 
well and strain it; then simmer the fowls in it till quite 
tender—take them up and keep them hot; thicken the 
sauce with floured butter, a grate of nutmeg, and salt 
give it one boil and stir in the yolk of an egg; beat in 
half pint of cream, which must not be boiled. 

54. Fricasseed Chickens — (another.) 

Cut the chickens in pieces and put them in warm 
water for 15 minutes to soak out the blonf. scald and 


POULTRY, 


25 


take off the skin, put it into a stew-pan witn one pint of 
water, season with parsley, lemon peel, pepper, herbs, 
onions—stew it well. Make a gravy of a teacup of 
sweet cream and the yolk of an egg, stirring it care¬ 
fully. This gravy must not boil. Serve as soon as done. 

55. Chicken Pie. 

# 

Cut up 2 young fowls, place them in a deep dish cov¬ 
ered with paste, with thin slices of salt pork or ham, 
put in cold water or weak cold gravy enough to cover 
them. In a small pie put in 2 ozs. of butter, a sprinkle 
of flour, put on a light crust and bake in a quick oven 
One hour will be sufficient. 

56. Chicken Pie — (another.) 

Cut up and parboil 2 young fowls, season with but¬ 
ter, pepper, salt and nutmeg, covering the dish with 
paste; place the chickens upon it with some thin pieces 
of . pork, veal or force meat, cover with a thick crust, 
and bake 1^ hours. Put in some warm gravy before 
rendering it to the table. 

57. Chickens Curried. 

Take the skin off and cut them up, and fry in butter 
to a light brown, with sliced onions; lay the pieces in a 
stew pan with garlic and some veal gravy; simmer till 
quite tender; add flour and one ounce of butter, £ pint 
of cream, some salt and pepper—put an edging of rice 
roui d the dish, and serve hot. 

58. To Roast Ducks. 

Ducks may be stuffed the same as geese. If young, 
from 45 minutes to an hour will be sufficient time to 
voast a duck. Serve with gravy. 

59. To Roast Ducks — (another.) 

Ducks may be roasted as soon as killed; have a bright 
f*xe, stuff with bread crumbs, season with sage, butter 

3 


26 


POULTRY. 


pepper and salt. The gizzards and li\erscanbe par 
boiled, chopped and put into the gravy. 

60. Boiled Ducks. 

Salt them for two days, then boil in a cloth verj 
slowly—serve with onion sauce, made of milk instead 
of water. 

61. To Roast a Goose. 

Pick, singe, and clean well—make the stuffing of 
about 3 onions, some green sage chopped very fine, add 
a large coffee cup of stale bread crumbs and the same 
of mashed potatoes, a little pepper and salt, a bit of but¬ 
ter as big as a walnut, the yolk of an egg—mix, and 
stuff the goose. Do not fill entirely, the stuffing re¬ 
quires room to swell. Spit it—the fire must be kept 
brisk. Baste with salt and water at first, then with its 
own drippings. It will take two hours or more to roast 
it thoroughly. 

62. To Roast a m Goose — (another.) 

A young goose under 4 months old, may be seasoned 
with pepper and salt, instead of sage and onions, it 
will roast in an hour. 


63. Pigeons. 

They may be either roasted , potted , stewed or boiled. 
Potting is the best and least trouble. After they are 
thoroughly picked and cleaned, put a small slice of salt 
pork and a little ball of stuffing into the body of every 
pigeon. Flour the pigeons well, lay them close together 
in the bottom of the pot, just cover them with water, 
throw in a bit of butter, and let them stew an hour and 
three-quarters if old, or an hour and a quarter if young. 
Some people turn off the liquor just before they are 
done, and brown the pigeons on the bottom of the pot, 
but this is very troublesome, as they are apt to break in 
pieces. 

64. Stewed Pigeons. 

Cook nearly the same as above, with the omissi m of 




POULTRY-FISH. 


2 -T 


the stuffing. Being dry meat they require a good deal 
of butter. 

65. To Roast Pigeons. 

Put them on a little spit, and tie both ends close. 
Baste with butter. They will be done in 15 or 20 
minutes. 

66. Pigeon Pie. 

In making pigeon pie, put inside of every bird a 
piece of butter and the yolk of a hard boiled egg. 

67. Fish. 

Fish should be thoroughly cleansed, and well cooked. 
Fresh fish not sufficiently cooked is exceedingly un¬ 
wholesome as well as unpalatable. 

t 

68. To Boil Salmon , Sea Bass and other large Fish. 

Put the fish in cold water—when it boils skim it with 
the greatest care; season with salt and vinegar; cook 
until the bones will separate easily. Serve with butter 
melted, mixed with vinegar as gravy. 

69. To Fry Trout and other small Fish. 

After they are cleaned, dry them on a board—dusting 
them at the same time with some flour. Brown them— 
serve with crimp, parsley and melted butter. It will 
greatly improve the appearance of eels at the table, 
if, when fried, they are dipped into egg and crumbs 
of bread. 

70. Codfish. 

Fresh Cod is too dry to broil, but is good boiled, fried, 
or made into chowder. Salt Cod should be soaked in 
warm water until the skin will easily come off, then put 
in-fresh water—it should be set on a very moderate fire; 
let it simmer until done—boiling hardens it. ltrequiroe 
8 or 4 hours to cook it soft. Serve it up with drawn 
butter. 

71. Fish Calces. 

Cold boiled fresh fish, or salt codfish, minced fine. 


28 


FISH. 


with potatoes, moistened with a little water, and a little 
butter put iu, done up into cakes of the size of com¬ 
mon biscuit, and fried brown in pork, fat or butter. 

72. To Broil Shad. 

After it is cleansed, split open, sprinkle with salt, lay 
it upon a gridiron, well buttered. With a clear fire it 
will broil in abo it 20 minutes. It should be thoroughly 
done. Serve while hot with melted butter if you choose. 

73. To Bake Shad. 

Stuff with mashed potatoes and chopped parsley. 
Let your pan be well covered with butter: baste with 
the same, adding fresh quantities as neeu may require 
Serve hot. 

74. To improve the Jlavor of Fresh Water Fish. 

That muddy smell and taste, peculiar to fresh water 
fish may be removed by soaking in strong salt and 
water after it is nicely cleaned, or if a size to bear it, 
scald in the same, then dry and dress. 

75. Chowder. 

Take some thin pieces of pork and fry brown; cut 
each fish into several pieces, place them by layers in 
your pork fat, sprinkle a little pepper and salt—add 
cloves, mace, sliced onions; lay on bits of fried pork if 
you choose, and crackers soaked in cold water, then 
turn on water just sufficient to cover them, and put on 
a heated bake pan lid. After stewing about 20 minutes, 
take up the fish, and mix two teaspoonfuls of flour with 
a little water, and stir it into the gravy, adding a little 
pepper and butter, catsup and spices also if you 
choose. Cod and bass make the best chowder. Clams 
uml black fish tolerably good. The hard part of the 
clam should be cut off' and rejected. 

76. Lobsters and Crabs. 

Put them into boiling water, salted with six spoonfuls 


FISH 


29 


of salt to every four pounds of fish. Let them boil from 
30 to 40 minutes. When cold break the shell, take out 
the meat— be cautious to extract the blue veins and 
what is called^the lady in the lobster—these are very 
unhealthy; eat cold with a dressing of vinegar, mustard, 
sweet oil, salt and cayenne, or warm them up with a 
little water, vinegar, salt, pepper—and add, if liked, a 
rich gravy and grated nutmeg. • A similar process may 
be observed for crabs as for lobsters. 

77. To Roast Clams. 

Never buy tnose of thick edge, as the thin edges are 
the tenderest. Wash clean, place them fiat in an old 
tin or iron pan to save the liquor, and set the pan over 
a furnace of ignited coals. As they become sufficiently 
roasted take them out singly, empty the liquor of each 
into your dish, then take out and add the clam, either 
cut in pieces or whole—add butter, salt and pepper. 

78. An Indian Clam Roast. 

Wash them—put them point downwards on the 
earth or hearth, kindle a light combustible fire upon 
iheir hinges, and when done they will be delicious, 

79* Clam Pancakes. 

Mix flour and milk for a batter, with an egg; the 
clams may be put in whole, after being first stewed, or 
diey may be only taken out of the shell and chopped 
fine. 

80. Long Clams. 

Select the largest—take them out of the shell an 

broil them, or they may be stewed. Season to the taste. 

• • 

81. Oysters Fried. 

Large oysters are the best for this purpose—simmer 
for a minute or two in their own liquor; drain perfectly 
dry; dip in yolk of egg and then in bread crumbs; 
season with nutmeg, cayenne and salt; fry them of a 

3* 


30 


PISH-VEGETABLES. 


light brown. If to be eaten alone make a little thick 
melted butter, moistened with liquor of oysters, and 
serve as sauce. 

82. To Steio Oysters. 0 

Preserve the liquor in opening them, and strain it; 
wash the oysters from the grit; simmer them very gently 
with their liquor with some pepper, lemon peel and 
mace—add some cream, flour and butter, and serve 
with sauce. 

83. Vegetables. 

Cook vegetables until perfectly done if you would 
have them healthy, and as far as practicable get them 
fresh. See that they are well cleansed from insects. 
Always boil them in plenty of water very fast, and if 
the boding has not slackened, they are done when they 
begin to sink. 

84. To Boil Potatoes. 

Peel round a narrow strip in a ring, before putting 
them in a pot, to give them a chance to burst, and be¬ 
come mealy. Do not let them stop boiling for an 
instant, and when they are done, turn the water off 
completely, and throw in a little salt, which will absorb 
the moisture remaining. Old potatoes will boil in the 
course of half an hour—new will take less time. Sweet 
potatoes are better baked than boiled. 

85. To Boil Cabbage. 

Examine closely lest insects be lurking in the folds, 
then boil for an hour. 

86. Caulijlowers. 

Trim the outside leaves, leaving just one around 
of such as are young; boil according to the size, from 
fifteen to twenty minutes; try the stalk with a fork, and 
when it feels tender it is done enough, and should be 
instantly taken up; let it drain a minute ; serve it up in 
a disk by itself, with plain melted butter in a sauce- 
tureen. 

87. Celery. 

Makes an excellent addition to salads—gives an 


VEGETABLES. 


31 


Agreeable flavor to soups and sauce, and is sometimes 
stewed as an accompaniment to boiled or stewed meat. 
Wash six or eight heads, trim off the outer leaves, cut 
the heads up in bits 3 or 4 inches long, stew them 
till tender in half pint of veal broth; then add two 
spoonsful of cream, and an ounce of butter rolled in 
flour. Season with pepper, salt and nutmeg, and simmer 
the whole together. 


88. Carrots. 

Very young carrots will boil in half an hour or less. 
Large old carrots will take 2 hours or more to boil them 
thoroughly; carrots are always best boiled with meat 
which they do not injure; melted butter to young car¬ 
rots ; no sauce to old carrots, which are generally dressed 
with salt beef or pork. 

89. Parsnips. 

Clean and dress just the same as carrots; they require 
boiling from one to two hours, according to their size 
and freshness; they are sometimes mashed with butter, 
pepper, salt and cream or milk, the same as turnips. 
They are eaten alone, or with salt beef; salt pork or with 
6alt fish. Melted butter and vinegar make good sauce 
for them. 

90. Beets. 

Should not be cut or scraped before they are boiled, 
oi they will become insipid by the loss of their juice. 
They will boil in an hour; in the winter it takes 3 hours 
to boil them tender. The tops make excellent greens in 
the summer. Boiled beets cut in slices and pickled in 
vinegar spiced, for several days, are very nice. 

91. Turnips. 

Put in the water boiling, with a little salt; when ten¬ 
der take them up, and let them drain thoroughly. They 
will take from half an hour to an hour boiling; mash 
them, taking out, all the lumps and strings, then return 
them to a sauce pan, with an ounce of butter, a spoon* 


32 


VEGETABLES. 




ful of cream, and a little pepper and salt—stir well till 
the butter is melted, and the whole well mixed. 

92. Asparagus. 

Tie in bundles and put into a tin sauce pan of boiling 
water, with a spoonful of salt; boil from 12 to 20 min¬ 
utes, according to their freshness; take up the moment 
they are tender, to preserve their color and flavor; serve 
on a toast with the heads inward—melted butter. Some 
people like it hastily dipped in the liquor in which the 
asparagus is boiled, others like a dry toast spread with 
butter, and the hot asparagus immediately laid upon it. 

93. Green Peas. 

Choose them when just come to their plumpness, while 
the pod is of a bright green, and snaps easily. Boil 
them briskly in a small quantity of water, putin a spoon¬ 
ful of salt and a lump of sugar; stir in a piece of butter, 
and shake a little pepper. From 15 to 20 minut6S, if 
young, will be sufficient. 

34. Siveet Corn. 

It is sweetest when boiled on the cob—but if made 
into sucatosli, cut it from the cob and boil it with Lima 
beans and a few slices of salt pork. It requires boiling 
from 15 to 20 minutes, according to its age. 

95. Onions. 

It will diminish the strong taste of onions to boil them 
in milk and water. After they are boiled chop them, 
and put them into a stew-pan with a little milk, butter, 
salt and pepper, and lei them stew about 15 minutes. 
This gives them a fine flavor. Serve hot. 

96. Tomatoes. 

Feel and put them into a stew-pan with a little water, 
if not very juicy, if so, no water will be required. Put 


I 


VEGETABLES. 


33 


in a little salt and stew them for half an hour, tnen turn 
them into a deep dish with buttered toast. Serve hot. 

Note. If the tomatoes are very ripe their skin will 
easily peel off; if not, pour on scalding water, and let 

them remain in it 4 or 5 minutes. 

/ 

97. Tomatoes—( another.) 

Put them in a deep dish with fine bread crumbs, 
crackers pounded fine, a layer of each alternately; put 
small bits of butter, a little salt and pepper on* each 
layer; have a layer of bread crumbs on the top. Bake 
it three-quarters of an hour. 

98. Beans. 

Young beans with green eyes are the best. They are 
%pld and strong when their eyes are dark; put them into 
plenty of boiling water, and a spoonful of salt—boil till 
tender, and take them up immediately, for if you do not 
the skin will shrivel; stir a lump of buti Yr with them. 
From 20 minutes to half an hour tliej will be done. 
Serve hot. 

99. Spinage. 

Pick leaf by leaf; wash in three waters ; drain tho¬ 
roughly ; boil very quickly without adding any water, 
as that which hangs around it after washing is sufficient. 
Seven or eight minutes will boil it; strain it on the back 
of a seive, or squeeze it between two plates. Serve with 
rare boiled eggs, and buttered toast, or slices of fried 
bread. 

100. Salad. 

Let it be carefully picked, washed, and dried, but do 
not add the dressing until just before eating. The most 
simple way of dressing salad, is perhaps the best—cer¬ 
tainly the most wholesome—salt, vinegar and sugar, 
trimmed with egg that has been boiled 12 minutes; put 
into cold water, sliced, and laid upon the salad. 

Note. Under this head is reckoned celery, cucum¬ 
bers, radishes, red beet, young onions, dandelion, &c. 






34 


VEGETABLES-CATSUP. 


*• 


101. Cucumbers. 

If eaten raw, pare and slice them with slices of onion, 
if approved, which correct their crudity and render them 
less unwholesome : the pickle for them consists of pep¬ 
per and salt (oil, if desired,) and vinegar; any addition 
of eggs, &c., spoil them. 

102. Squashes. 

Cut up the squashes in pieces of an inch thick, having 
first pared the squash—if old, extract the seeds, and boil 
the pieces until they break ; mash them with a spoon ; 
boil them a little longer, and when they are done, squeeze 
them through a cullender. Mix them with a little salt 
and a small quantity of butter. 

103. Winter Squash. 

They are stewed in the same manner as others; but 
they require a little more time for cooking them. 

104. To Boil Rice. 

After preparing the rice by picking, and rinsing it in 
clean water until the water is clear, then put it into an 
iron pot; when it boils skim it; but do not stir it after it 
begins to swell; 1 pint of rice to 1 quart and £ pint of wa¬ 
ter, with a little more than a teaspoonful of salt will be 
about the proper proportions. It will boil sufficiently in 
about half an hour. 

105. Mushroojn Catsup. 

Be careful to obtain the right sort of mushrooms, and 
fresh gathered—the large full-grown flaps are the best— 
if of the right sort and of good order, the fringe under¬ 
neath will be of a delicate pink : if black, they are stale. 
I)o not wash them if you can make them clean without, 
put them in a deep stone or earthen pan ; a layer of salt 
" and a layer of mushrooms ; h tumbler of salt to a gallon. 
Wien the salt begins to penetrate them, which will be 
in two or three hours, they will easily break ; then mash 


I 


CATSUP. 


3 «> 


them well with the hands and stir up the whole mass: 
dc this repeatedly for two days, then add to every quart 
li ounces of black pepper, and one tablespoonful of 
mixed spice, clove, alspice and mace; put all together 
in a stone jar; stop the jar very close ; set it in a stew 
pan of boiling water, and keep it boiling for at least two 
hours ; then take out the jar, and pour the juice through 
a hair seive first wet in water; but avoid pressing the 
mushrooms ; put the liquor over the fire, and boil till re¬ 
duced one half; then skim it well, and put it in a clean 
jar or jug ; cover it close, and let it stand in a cool place 
till next day ; then pour it off gently, so as not to disturb 
the settlings. To preserve it, you may add half a pint 
of brandy, or boil again whenever a white scum forms 
on the top and skim it. 

Note. The remaining pulp and sediment may be 
simmered with a small quantity of water and vinegar, 
and then squeezed—good catsup for the present use— 
but which of course will not be so finely flavored, or 
keep, as the first preparation. 

106. Tomato Catsup. 

Peel off all the skin from the tomato, which may be 
done with ease by pouring boiling water over them ; af¬ 
ter cutting them up and putting them in a stone jar, to 
each gallon two tablespoonsful of fine salt may be added ; 
boil by setting the jar in a pot of boiling water at least 
three hours ; then wring: the boiled tomato through a 
piece of stout wet cloth ; four tablespoonsful of whole 
black pepper maybe added to each gallon of the liquor; 
then boil an,hour; when cold, bottle ; it will keep for 
years—the older the better; should a scum rise on the 
top, boil again, adding whole spice. 

107. Walnut Catsup. 

Take eight quarts of green walnuts, the size for pick 
ling ; put them in a tub ; sprinkle them with fine salt, 
the proportion of h lb, to 100 walnuts, or a pint to the 8 
quarts; let them lay six days, frequently beating and 
mashing them; they will then become soft and pulpy: 


36 


CATSUP-BKOTHS AND SOUPS. 


then press them in a clean cloth that has been previous¬ 
ly wet, and there will be about 2 quarts of liquor; add 
to it two tablespoonsful of whole pepper, one of mixed 
spice, mace, clove and alspice, a piece of horseradish 
cut small, and a piece of ginger broken ; boil an hour 
and skim ; then add a pint of vinegar ; when quite cold, 
bottle, dividing the spice in proportion to each bottle ; 
see that the bottles are quite filled up; cork them tight; 
keep them lying on the side, in a cool, dry place for a 
year before using. 

108. To Keep Ready Made Mustard. 

Boil a quart of vinegar; dissolve it in three ounces of 
salt; pour it upon two ounces of scraped horseradish in 
an earthen jar; cover the jar closely; let it stand 24 
hours; strain, and by degrees mix in one pound of the 
best mustard; put it into a wide-mouthed bottle, and 
cork it closely; whenever a little is taken out for use, 
observe to cork the bottle immediately. 

109. Broths and Soups. 

When broth is wanted for icholcsomencss, i. e. for the 
use of invalids, or children, it should be free from all ad¬ 
dition of spice and herbs, which are apt to disagree with 
a delicate and already deranged stomach. The more 
simple the better, and the more really nutritive. 

In making soup, it is well before you commence to 
determine how much you shall want; 2 quarts of watei 
and three pounds of meat to each quart of soup is a good 
rule by which to be guided as to pronortions of solids 
and fluids. m 

110. Chicken Broth. 

The bones of fowls as they come from the table, 
together with the heads and feet, make a basin of good 
Droth, especially if the fowls were boiled, and the liquor 
is used for the broth; boil till the bones are quite white. 
Some people, when chicken broth is ordered, cut up a 
fresh fowl and stew down; but this is a needless piece of 
extravagance—the more economical mode is equally 
•good. Chicken broth may be enriched bv the addition 


BHOTUS AND SOUPS. 


37 


»*f a piece of lean beef or other meat, or a knuckle tone 
of veal, and three or four shanks of mutton. 

111. Mutton Chop Broth. 

Cut as much as is required into thin chops, from the 
neck or loin of mutton—put them into a stew-pan and 
cover with cold water, with an onion or two and a little 
salt; stew slowly three-quarters of an hour, and when it 
boils skim well—turnips and potatoes may be boiled in 
this liquor, or boiled separately and mashed. Serve the 
broth and meat together. 

112. Veal Soup . 

To a knuckle of veal of six pounds allow half pound 
of bacon; cut it in slices, and lay at the bottom of the 
stew-pan, and then the veal having the bones broken in 
several places ; put cold water sufficient, about 1 pints 
to a pound of meat; when it boils and has been skimmed 
add onions, celery, carrots, turnips and savory, also a 
little black pepper, alspice and cloves. If thickened 
soup is preferred, it may be done by stirring in a few 
table spoonsful of flour while the soup is simmering. It 
should boil at least six hours. 

113. Beef Soup. 

i 

Take 4 lbs. of the lean of fresh beef, and put it into 
three or four quarts of cold water, with a little salt; set 
it over a good fire; let it boil slowly and constantly for 6 
hours, and skim well; then put in what quantity you 
please of carrots, turnips, leeks, celery and parsley, all 
cut into small pieces. It will improve the soup by boil¬ 
ing in it the remains of a piece of cold roast beef. 
When you take up the soup have ready in the tureen 
some toasted bread; cut in small squares; pour the soup 
over the bread. Serve hot. 

N ote. Mutton soup may be made in the same manner 

114. Calf's Head , alias Mock Turtle Soup. 

Dress the head by cutting it ope i, taking out the brains 

4 ^ 


38 


BROTHS AND SOUP8. 


and tongue, chopping off the teeth; scrape, 6oak ana 
wash the whole very neatly; to remove the slime from 
the inside of the throat, nostrils and ears, rub with fine 
salt; cut the black from the eyes; also cut open the heart, 
put the liver to soak in a pail of cold water. Put the 
head and heart in a large iron pot with eight quarts of 
water, salt it, boil and skim as long as any scum will rise, 
then let it simmer three or four hours, or till the bones 
will separate from the meat; take it up and remove the 
bones; take out all the skin, sweetbread, and the brain. 
The tongue having been parboiled and pealed off, and 
then put with the soup, should also be taken out with the 
other delicate parts. These must all be cut into small 
pieces about an inch square, and laid aside until the soup 
is nearly done, when they must be put in long enough to 
get hot through. Put the soup over the fire, again with 
the course meat still in it—having cut the liver in thin 
slices fry them brown; put half of these slices into the 
soup, cut the other half into small squares, and put them 
aside with the other pieces that are to go in at the last. 
Add to the soup a table spoonful each of whole black 
pepper, cloves and alspice, and a lemon cut in thin slices; 
let it stew two or three hours longer, or till the liquor is 
reduced to 4 quarts; then throw in the pieces of meat 
that have been set aside for the purpose, and in a few 
minutes it will be ready for use. Serve hot. 

Note. If very particular, before you throw in the 
pieces of meat that have been set aside for the purpose, 
strain the soup, let it settle; take all the fat off’ from the 
top, and pour it carefully from the sediment at the bot¬ 
tom; return the clear soup to the fire; have six or eight 
hard boiled yolks of eggs, braid them smooth in a bowl 
with some of the soup, then put to the rest to thicken 
it; throw in the pieces of meat that have been set aside 
for the purpose; put in each tureen one dozen yolks of 
hard boiled e^gs; add half pint Madeira wine and two 
glasses of catsup to the soup five minutes before you 
take it up—it must not boil after the wine is in. Serve 
hot. 

115. Mock Turtle Soup — (another.) 

Parboil a calf’s head divided, and cut all the meat id 


BROTHS AND SOUPS. 


39 


small piec*?s; then break the bones and boil them in 
come beef broth; fry some shalots in butter, add flour 
to thicken, and stir it in ; skim it carefully while it boils 
up, and add a pint of white wine—let all simmer till the 
meat is perfectly tender, then put in some small onions, 
parsley, basil, salt, cayenne, and mushroom catsup to 
your taste, and boil it in for 10 minutes. Squeeze a 
little lemon juice into your tureen, pour your soup on 
it, and serve. 

116. Hessian Soup. 

Clean half a bullock’s head and tongue with salt and 
water, and then let them soak in water only; stew them 
in six quarts of water, till tolerably tender, and when the 
soup is nearly cold, take off the fat, which will do to 
baste with, or will make good paste for hot meat pies. 
Add some sweet herbs, celery, onions, potatoes, turnips, 
carrots, and a pint of split peas; simmer them without 
the meat, till the vegetables are sufficiently done to pulp 
through a seive, and season with cayenne, salt pepper, 
cloves, mace and alspice, all in fine powder. The soup 
should be about the thickness of cream; if not thick 
enough, add a little rice flour, mixing it by degrees. 

117. Oyster Soup. 

Take die yolks of ten hard eggs ; two quarts of oys¬ 
ters ; simmer for half an hour; stir in the yolks of six 
raw eggs well beaten, and when it is thick and smooth, 
serve with toasted bread. 

118. Tomato Soup. 

Take the red part of three large carrots well washed 
and scraped, three heads of celery, four large onions and 
two large turnips; put them into a sauce-pan with a table- 
spoonful of butter, and J lb. of lean ham; let them stew 
very gently for an hour; then add three quarts of brown 
gravy soup, and some whole black pepper, with eight or 
ten ripe tomatoes ; let it boil an hour and a half, and pulp 
it through a seive. Serve it with fried bread. 

119. Clam Soup. 

Boil a knuckle of veal in as much water as will cover 


40 


SOUP-RICE. 


it well, for 15 or 20 minutes; and having opened half a 
peck of clams, pour the juice into the pot containing the 
veal, and it will make the soup sufficiently salt; season 
with a tablespoonful of pepper, and let it boil 3 or 4 
hours; then having cut up the clams in small pieces, 
throw them into the soup, with a quarter of a pound of 
butter cut into bits, and if you please, roll the butter in 
flour; boil half an hour ; toast a few slices of bread, cut 
in pieces, and add them to the soup. 

120. New England Chowder. 

Take a pound of salt pork that is fat; cut it in strips, 
and fry out the oil; then take out the pork and put into 
the pot with the oil a layer of haddock, cod, or any other 
solid fish cut in pieces three inches square, then a layer ol 
onions in slices, then a layer of fish with slips of fat salt 
pork, and so until you finish the layers. Mix some flour 
with as much water as will fill the pot; season with 
black pepper and salt to your taste, and boil for half an 
hour; have ready some crackers soaked in water tili 
they are a little softened; throw them in your chowder 
five minutes before you take it up. Serve in a tureen. 

121. Wee and Meat Soup 

Take two quarts of water for one pound of rice, a 
little pepper and broth herbs added ; cover them close 
and simmer very softly ; put in 2 lbs. of beef and a little 
cinnamon, and boil the whole till the goodness is incor¬ 
porated by the liquor. 

122. To Boil Wee. 

Having cleansed and prepared the rice, put it into a 
pot of boiling water with a little salt—a tea-cup of rice 
to a quart of water is about the right proportion. Let 
it boil about 17 minutes; then pour the water off very 
close; set the pot over a few coals and let it steam 15 
minutes, with the lid of the pot off. Boiled in this way 
each kernel of the rice stands out by itself while h is 
quite tender. Serve vv file hot, with drawn butter and 
simar. 

O 


HOMINY-EGGS-EGGS AND BREAD-PICKLES. 41 


123. Hominy. 

After having washed the hominy with cold water, let 
' it be boiled with sufficient water to cover it, adding salt 
to the taste ; it requires boiling ovei a slow fire from 4 
to 5 hours. Serve with butter and molasses or sugai 
and milk. 

Note. It is considered extremely wholesome food, 
especially for children and delicate persons. 

124. Eggs. 

See that they are perfectly fresh. You may test thei*’ 
freshness by putting them in cold water ; the fres*- 
will sink the soonest. If you wish to preserve eggs for 
any length of time, put them in a jar of salt or lime 
water, with the small ends downwards; the salt should 
not be used afterwards. Eggs may be preserved several 
months by greasing them all over with melted mutton 
suejLs, and wedging them close together in a box of brar, 
the small ends always downwards. 

g.r 125. To Boil Eggs. 

IrV boiling eggs, it is always safe to go by time; in 3 
minutes an egg will boil soft if put into boiling water; 
in 4 minutes the white part is completely cooked ; in 5 
minutes the yolk is boiled soft, and in 10 minutes it is 
^ard enough for salad. 

Note. For health, an egg should not be boiled more 
than 3 or 4 minutes. 

126. Eggs and Bread. 

Break ten eggs into the following preparation, viz.: a 
handful of bread crumbs put into a sauce-pan, with a 
.small quantity of cream, salt, pepper, and nutmeg, and 
let it stand until the bread has imbibed all the cream ; 
beat up the eggs with it, and fry until done. Serve hot. 

Note. This is a very palatable dish. 

127. Tickles. 

The most simple method - f pickling is to put die 

4* 


42 


PICKLES. 


articles in cold vinegar; this method is perhaps the best 
for those vegetables which are hot in themselves, and 
do not require the addition of spice. Another method 
of pickling is that of beating the vinegar and spice, and 
pouring them hot over the vegetables to be pickled, 
which are previously prepared by sprinkling with salt, 
or immersing in brine. But the best method is to put 
the vinegar and spice in ajar, bung it down closely, tie 
a bladder over it, and let it stand by the fire for three or 
four days, and well shaken three or four times per day. 

Never pickle in iron or brass, copper or bell-metal ves¬ 
sels, as they are extremely poisonous. Block tin or 
porcelain are the best for pickling. Be sure and always 
keep your pickles well covered with vinegar, which 
should be boiled only about five minutes before using. 

128. To Tickle Young Cucumbers. 

They should be small, green, and of a quick growth; 
cover them with brine, composed of a pound of salt 
lissolved in a quart of boiling water, and left to become 
cold. Cover down the jars, and set them on the hearth 
before the fire two or three days till they become yel¬ 
low ; then pour off the brine, drain the cucumbers, scald 
and dry the jar, return the cucumbers, and cover them 
with vinegar; set them again before the fire, and let 
them remain until they become green, which will be in 
eight or ten days. Then p^ur off the vinegar, and put 
to them a pickle of fresh vinegar, prepared with the fol¬ 
lowing spices: To each quart black pepper, two 
ounces; ginger, one ounce; salt, one ounce; cayenne, 
half a dram; mustard seeds, an ounce. 

Note. The vinegar in which cucumbers were 
greened, should be bottled. It will make good sauce 
ior cold meat and salads. Cucumbers are often steeped 
in vinegar, on purpose to give it a flavor. 

129. To Tickle Onions . 

Should be chosen about the size of a marble—the 
white skinned sort are the best. Prepare a brine, then 
put them into it hot; let them remain a day or two; then 


PICKLES. 


43 


drain them, and when quite dry, put into clean dry jars, 
and cover them with hot pickle, in every quart of which 
has been steeped one ounce each of horseradish sliced, 
black pepper, allspice, and salt, with or without one ounco 
of mustard-seed. 

Note. In all pickles the vinegar should always be 
two inches or more above the vegetables, as it is sure to 
shrink, and if the vegetables are not thoroughly im 
mersed in pickle, they will not keep. 

130. To Tickle Tomatoes. 

The tomatoes should not be very ripe when used for 
pickling. Take a large stone jar, put in an ounce of 
mustard, half an ounce of /doves, half au ounce of pep¬ 
per, fill the jar half full of the best vinegar, and then 
lay in the tomatoes, mixing amongst them a dozen or 
more whole onions. Let the jar be closed fora month, 
when the pickle will be fit for use. 

Ajo-rp Be careful to close the jar every time that 
any ui uie pickles are taken out. If these precautions 
are followed, the tomatoes will keep a year. 

131. To Tickle Mangoes. 

Muskmelons will answer every purpose, and are to be 
preferred. They should be green and hard. Cut them 
open after they have been in salt water 10 days; scrape 
the inside out clean; fill with mustard seed, alspice, 
horseradish, small onions, &c. and sew up again. Let 
there be then scalding vinegar poured upon them. 

132. To Tickle Green Tcjyjpers. 

Choose those that are half ripe; extract the core and 
seeds by making a sinad hole at the top and another al 
the bottom of the peppery simmer the peppers for a 
whole day in salt and water, over a very moderate fire; 
stir them often, that those at the bottom may not burn 
Leave them over night to cool, and the next morning laj 
them gently into a jar, sprinkle a small quantity of mus 
tard over them, and till up the jar with cold vinegar. 


44 


PICKLES. 


133. To Tickle Barberries. 

Are very good pickled, and are useful in ornamenting 
certain dishes. Leave the barberries on the stem—la) 
them in a stone jar and fill it up with cold, vinegar. 

134. To Tickle Cabbage. 

Quarter the firm head of the cabbage; put the parts 
in a keg; sprinkle on them a good quantity of salt, and 
let it remain on them five or six days. To a gallon o) 
vinegar put an ounce of mace one of pepper-corns and 
cinnamon. Cloves and alspice may be added, but they 
darken the color of the cabbage. Heat the vinegar 
scalding hot, add a little alum, and turn it while hot upon 
the cabbage—the salt remaining. It is necessary to turn 
the vinegar from the cabbage several times, and scalding 
it, return it again while hot. This makes them tender. 

135. Tomato Tickle. 

Pickles are made of the green fruit, in the same way 
as you make cucumbers or other pickles. The ripe fruit 
may likewise be pickled, and some prefer it. It is 
doubtless one of the most wholesome, or, allowing that 
pickles are unhealthy, it is the least unwholesome. 

136. To Tickle Caulijlowers. 

Choose such as are firm, yet of their full size; cut 
away all the leaves and pare the stalk, pull away the 
flowers by branches; steep in brine two days, then drain; 

wipe dry‘and put into hot pickle prepared as above. 

* 

137. To Tickle Red Cabbage. 

Choose fine firm cabbages—the largest are not the 
best. Those of middling size are preferable. Trim off 
the outside leaves; quarter the cabbage; take out the 
bard stalk, as it is not the most wholesome, if it is 
deemed by some the best part of the cabbage ; then slice 
the quarter into a cullender, and sprinkle a little salt 
between the layers. Let it remain in the cullender until 


PICKLES-GRAVIES AND SAUCES. 4^ 

next Hay; shake it well that all the trine may run off: 
put it in jars and cover with a hot pickle, composed of 
black pepper and alspice, of each one ounce; ginger 
pounded, horseradish sliced, and common salt, of each 
half an ounce; to every quart of vinegar, two peppers or 
one dram of cayenne. 

Note. This is very palatable, but should be eaten as 
an accompaniment, and therefore sparingly. It is not 
very digestible. 

13S. To Pickle Peaches. 

Take two gallons of vinegar, and put to it one quart 
of well-made mustard ; take the cloves of a large head 
of garlic, split and add them, with some ginger root sliced 
thin ; then take peaches at their full growth, but before 
they are ripe lay them in a brine that will bear an egg for 
strength; let them remain a week or two, or three, ther 
take them out, wipe them and put them into the above 
pickle, w r hich must be previously boiled. They will be 
fit to eat in four months. 

139. Gravies and Sauces. 

To have an elegant dish the gravies and sauces must 
be suitable and appropriate. Gravy is much richer and 
better flavored if prepared from several kinds of meat; 
but nearly all kinds of meat give sufficient gravy of 
their own ; and w r e should have the peculiar flavor of 
each, and hence melted butter, wdiich is now used so 
extensively as the gravy for meats is unnecessarily 
wasted, to say nothing of its injurious effects. 

For a plain roast joint, no flavor of spice or herbs 
should be given to the gravy; a little good rich broth, 
perfectly free from fat, with a little salt, and browned, 
if at all, wfith toasted bread, is the best that can be used. 

The gravy of roast meat should be poured into the 
dish at the side—not poured over the meat. 

140. Brown Gra vy. 

Take 2 lbs. of lean beef and slice it; rub the bottom 
of the pot with butter and put in the meat; turn it often 



46 


GRA'/aES and saucer. 


until well browned, the** aud 4 quarts of water; boil 2 
hours, then add a spoonful of pepper-corns, one ca^rol 
and three onions; stew gently 4 hours longer, stA'ain it, 
and when required for use, skim off the fat. 

141. To Draw or Melt Butter. 

Take a quarter pound of good butter; r-b in two 
teaspoonsful of flour; put it into the sauce-pan- witn one 
spoonful of water and a little salt; cover it and set the 
sauce-pan in a large one of boiling water; shake it con¬ 
tinually until entirely melted, and beginning to boil. If 
the pan containing the butter be placed on coals, the 
heat will reduce the butter to oil, and so spoil it. This 
quantity is enough for one sauce-boat. 

Note. Always use sweet butter; if not entirely sweet 
the butter is lost and your labor too. If the butter is 
wanted for fish, cut in several soft boiled eggs. 

142. Burnt Butter, for Fish, Eggs, or Salad. 

Put 2 ozs. of butter into a frying pan; set on the fire; 
when of a dark brown color, put in six spoonsful of vine¬ 
gar, and a little pepper and salt. 

143. Roast Meat Gravy. 

When you put your meat down to roast put about one 
pint of water into your dripping pan, anil just before the 
meat is done stir up the drippings : pour them into a 
vessel, and put them where they will boil. Two or three 
teaspoonsful of flour with a little water being mixed 
together smoothly should be stirred into the gravy when 
it boils. 

Note. The gravy for veal and lamb requires a little 
butter; for pork and geese, a little of the dressing and 
sage mixed with it. If you wish the gravy to look dark, 
scorch the flour you thicken with; put it in a pan, place 
it on a few coals, stir it continually till a dark brown 
Do not burn it 

144. Sauce for Cold Meat, Salad, or Fish. 

Two eggs boiled thiee minutes—with them mix a 


* 


GRAVIES AND SAUCES. 


47 


mustard spoonful of prepared mustard, a little pepper, 
salt, ^ix spoonsful of drawn butter, six of vinegar, and 
one of catsup. 

145. Sauce for Venison or Glutton. 

Take half a pint of the liquor the meat was boiled in, 
or of the drippings, mix two teaspoonsful of scorched 
flour with a little water, and stir it in when the gravy 
boils—season it with cloves, salt and pepper. 

Note. If desired a spoonful of warm jelly may be 
added to the above, and just before taking from the fire 
a gill of wine. 


146. Tomato Sauce. 

Take 12 tomatoes, peel and slice them, pick out the 
seeds, add three pounds of crackers, with salt and pep¬ 
per—stew about 20 minutes. 

147. Gravy Sauce. 

Beef of good quality, and roasted with care, affords 
the best sauce for the meat; free it from the sediment 
and fat; add a little salt, and if not thick enough a little 
browned flour, and boil it up; a little butter may be 
added to make veal gravy. 

148. Common Sauce. 

Drawn butter, or butter melted thick or plain butter, 
with a spoonful of catsup, makes a very good sauce ; but 
additions may be multiplied according to variety of 
tastes. 

149. Parsley and Putter. 

Chop the parsley fine—boil it a few minutes then add 
it to drawn butl er. 

150. Pudding Sauce. 

Stir together one tea-cup of butter, with two of 
brown sugar: »dd a glass of wine or cider; flavor it 


48 


GRAVIES AND SAUCES. 


with essence of lemon or nutmeg. If you would have 
it liquid, heat about three gills of water boiling^hot; 
mix three teaspoonsful of flour with a little water, and 
stir it into the boiling water; stir this into the butter 
and sugar as soon as it boils up well. 

151. Lemon Sauce. 

Peel a lemon entirely free from the white pith; cut 
it into thin slices; divide these into small squares, and 
stir with a lump of sugar into a gill of melted butter. 

Note. This sauce is used for boiled fowls and for 
puddings. 

152. Gooseberry Sauce. 

In a small quantity of water, scald half a pint of green 
gooseberries—do them until they are tender, but not 
broken ; drain them on a seive. When the liquor is 
coid use it, or as much of it as is required to make half 
a pint of thick melted butter. When ready stir in 
the gooseberries, with a little grated ginger and lemon 
peel. This is the old fashioned sauce for mackerel. 

153. Egg Sauce. 

Boil three eg>gs hard, chop them, leaving out the 
whites of two; stir in plain melted butter, after it is 
taken from the fire. 

154. Caper Sauce. 

Put a heeping tablespoonful of capers, and a spoonful 
of vinegar into a sauce-boat; pour into it melted butter. 

Note. A pickled cucumber chopped fine is a very 
good substitute for capers. 

155. Pan Gravy. 

Flour the bottom of your dripping pan and set it 
under the meat, dry. When the meat is done, take the 
pan and pour off all the fat from it; flour it again and 
set over some coals to orown, then pour boiling water 
into it, stir well and you will have a rich good gravy. 

Note. It is a great improvement to the above to stir 
into it with an iron spoon, a teaspoonful of brown sugar, 
molted and burnt brown. 


I 


GRAVIES AND SAUCES. 


49 


156. Melted Butter — (plain.) 

In a clean sauce-pan put a half pint of cold watei 
and a spoonful of salt; work together a tablespoonfu. 
of wheat flour and a quarter pound of very sweet but 
ter, put into the cold water and set over the fire; stir 
gently, and always the same way, till the butter is melted 
and the flour cooked. It should not boil more than five 
minutes. 

^ote. It would be rich enough for a family dinner 
with half the quantity of butter. 

v 157. Melted Butter—(with Egg.) 

Is made by beating the yolks of two eggs light, ana 
stirring it into the above smoothly, beating it wel. 
together, as soon as the sauce-pan is taken from the fire 
but do not put it near the fire again. The hot butter 
will cook the egg enough. 

158. Oyster Sauce. 

A pint of oysters taken out of their liquor, and after 
the liquor settles pour it off in a sauce-pan—there should 
be half a pint of it; add to it a teaspoonful of broken 
mace, some of salt, and some of pepper. Let all boil 
- together a quarter of an hour; then put in quarter of a 
pound of butter, into which has been rubbed a table¬ 
spoonful of flour. Let all warm slowly, occasionally 
stirring it, till the butter is all melted and the flour 
cooked; then put in the oysters; stir till they are firm, 
tut not hard and shrunk; five or ten minutes will do— 
they must not boil. 

Note. If liked, a spoonful of cayenne, a table- 
epoonful of vinegar and the same of wine maybe added. 

159. Apple Sauce. 

Pare, core, and slice four, five or six juicy baking 
apples; have your sauce-pan particulaily well tinned 
and cleaned. Two tablespoonsful of cold water o’’ 
cidei will be sufficient to keep the sauce-pan from bum 
big. Instead of putting on the lid of the sauce-pan, lay 

5 


50 


GRAVIES AND SAUCES. 


on tlie longest pieces of apple-peeling to keep in the 
steam Some people like the flavor of a bit of lemon 
peel. Some apples require long stewing, others boil 
very quickly, and all the time they are in the sauce-pan 
beyond what is really necessary only injures their flavor, 
therefore calculate as near as may be the time required. 
The fire should be clear and slow, and the sauce-pan net 
suffered to come too near the fire lest the fruit should 
burn. When done enough they will sink in the sauce¬ 
pan ; then remove the peelings from the top, and beat up 
with a small bit of butter, a teaspoonful of fine pow¬ 
dered sugar, and a dust of nutmeg. This sauce is used 
with roast pork, goose and duck. 

\ 

160 . Apple Sauce — (another.) 

Pare and core your apples, and put them into a brown 
jar; set them in a moderate oven for about a quarter of 
an hour, with a small piece of butter at the bottom of 
the jar; then take them out and beat them with a 
wooden spoon—sweeten to taste, and return them to the 
oven for a few minutes until enough. 

161 . Rice Sauce. 

Set on a pint of milk with onion and pepper; when 
the milk boils add a quarter of pound of rice, well 
picked and washed; let it simmer till tender, then rub it 
through a sieve; warm with a spoonful or two of cream, 
an ounce of butter, a pinch of salt, and a dust of nut¬ 
meg. This is used with the same dishes as bread sauce. 

162 . A Sauce for all Kinds of Fish. 

Take half a pmt of rich gravy, half pint of claret or 
port, a wine glassful of madeira or sherry, a little nut¬ 
meg and salt, three anchovies, and two tablespoonsful of 
catsup—simmer together till the anchovies are dissolved, 
then add three ounces of butter thickened with flour, 
arrow root, or potatoe mucilage. When it boils add 
some scraped horseradish, a lobster cut in bits, a dozen 
or two of Oysters, a few small mushrooms, and half a 


I 


SAUCES-PIES. 


61 


\)int of picked shrimps or crayfish, or such of them as 
are at hand. This is intended to pour over the fish, and 
is most suitable to boiled carp, pike, cod or haddock. 

163. Custard Sauce. 

Stir a pint of sweet cream in a double sauce-pan, if 
you have one at hand, if not let the vessel be set in 
another containing boiling water; beat the yolks of two 
or three eggs with a spoonful or two of cold cream, and 
”an ounce of fine powdered sugar, pour the hot cream lo 
them and pour several times backwards and forwards to 
prevent curdling; then set the inner sauce-pan over the 
boiling water, and stir it continually one way till it thick¬ 
ens, and is on the eve of boiling; serve in a china vessel 
with grated nutmeg, or powdered cinnamon strewed at 
top. 

Note. This sauce is good for eating with rice or 
other plain puddings, or with fruit pies. 

164. Jelly of Pig’s Feet and Ears. 

Clean and soak them well; boil them tender in a small 
quantity of water till every bone can be extracted; add 
salt, mace, and pepper, powdered fine, a little chopped 
.parsley and sage—simmer till the herbs are scalded and 
pour the whole into a form. 

165. Pig’s Harslets. 

Take some slices of pork, fat and lean, some liver 
and sweetbreads, well washed and dried, season with 
sage, minced onion, salt and pepper; stew it well and 
roast it. Serve with port wine and water, boiled gently 
up with some mustard. 

166. Raised Crust for Savory Pics. 

Boil an equal quantity of fresh drippings, or butter 
and fine lard, but not much of either, in water; mix as 
much flour as you will want with this while hot, and roll 
it out smooth; then let it remain till cold before using it 



rircs. 



167. Cod Pie. 

Salt the middle of a codfish one night; next da\ wasn 
it, season with salt, pepper and nutmeg, and lay it in the 
dish; put a little butter to it, a little good broth, and 
cover it with crust. When done boil up a gill of cream, 
a spoonful of broth, a grate of nutmeg and lemon, some 
flour and butter, with a few oysters, and put to it. 

168. Beef Steak Pie 

Beat your steaks well, season with peppei and salt,, 
and lay them in the dish; put in some water and mush¬ 
room catsup; line the edges with puff paste, and cover 
with a good crust. 

169. Veal Pie. 

Take the scrag end of a neck, season it with pepper 
and salt, nutmeg and mace; cover with a good crust, and 
when baked, pour in some strong gravy. A few slices 
of lean ham is a great improvement. 

170. Calf's Head Pie. 

Parboil the head—cut the meat in square pieces, and 
season well with salt, pepper and nutmeg; put a layei of 
ham at the bottom of the dish, then one of head, not laid 
close, and so on till the dish is full; put a little water into 
the dish, and cover with a thick crust; bake it in a slow 
oven, and when done, pour into it as much jelly as it 
will hold It must not be cut till quite cold, and then 
use a sharp knife, and take out thin slices the whole thick 
ness. Any strong jelly may be used, but it must be 
quite clean. 

171. Pork Pics. 

Raise common crust into either a round or oval form; 
season some lean pork well with pepper and salt; put it 
in layers of fat and lean mixed; fill it up and lay on the 
cover; cut the edge smooth, pinch it, and bake in a slow 
cover; no bone or water must be put in. 

172. Mutton Pies. 

Cut steaks from a tender loin of mutton, season with 
pepper, salt, and a little onion; put a little water at the 


I 


PIES. 


53 


bottom of the dish, and paste at the edge; lay in the meat 
and cover with a good crust. 

173. Lamb Pie. 

Cut the breast into small pieces, remove the bones, 
but not the gristles; season with pepper and salt, and 
lay in the dish with two spoonsful of water. After 
baking, a small portion of jelly gravy should be put in 
hot, and the pie left till cold. 

174. Chicken Pie. 

Cut up two chickens, season with salt, white pepper, 
nutmeg and mace, in fine powder, and put thin slices of 
ham, hard eggs, and force meat balls in layers; put a 
little water in the dish and bake. When done, put in 
some veal gravy, seasoned with white pepper, mace, 
onion and herbs. 


175. Squab Pie. 

Cut apples in slices, lay them in rows with mutton 
chops, and sprinkle with shred onions and sugar. 

176. Duck Pie. 

Bone a fowl and a full-grown duck, wash them, and 
season with salt, pepper, alspice and mace ; boil a calf’s 
tongue, pickled red till tender; put it inside the fowl, and 
that into the duck ; lay it in the dish, fill round with force¬ 
meat, lay on the crust, and bake in a slow oven. 

177. Giblet Pie. 

Clean duck or goose giblets, and stew them with sweet 
herbs, an onion and black pepper, in a small quantity of 
water, till nearly done ; if they are not sufficient to fill 
the dish, lay a % tender beef steak at the bottom ; skim the 
giblets, and fill the disli with the liquor they were stewed 
in ; when it is done, put in a gill of cream. 

17S. Pigeon Pie 

Cut off the wings and necks, season with pepper and 
salt, inside and out, and put a piece of fresh butter in the 

5* 


f 



54 


I'IKS 


PL DOINO. 


belly of each; place a good rump steak at the bottom of 
the dish, lay the birds on it, place the necks, pinions, 
heads, gizzards, livers, &c. in the centre. Cover the 
whole with a good crust and bake. 

179. Potatoe Pie. 

Peel and slice potatoes, season them, and also some 
steaks or chops; put alternate layers, and bake. 

180. Sago Pudding. 

Boil six spoonsful of sago, with a little cinnamon, nut¬ 
meg, and lemon peel, in a quart of new milk; sweeten 
to the taste, put in five eggs, and bake slowly, with an 
edging of paste round the dish. 

181. Bread and Butter Pudding. 

Line the edge of a small dish with paste, put thin slices 
of bread and butter at the bottom of it, and a layer of 
currants on them, and so fill the dish—then pour over 
some new milk, mixed with three eggs and a spoonful of 
rosewater; let it stand to soak for a couple of hours, and 
then bake. 

182. Bread, Pudding. 

Pour boiling water over some thin slices of bread, and 
cover close; when well soaked, beat it fine ; add three 
eggs well beaten, a little nutmeg, and sugar to taste. 
Put it into a bason, tie it over with a flowered cloth, and 
put it into boiling water. Serve with melted butter. 

183. Bread Pudding — (another.) 

One pound soft bread or biscuit, soaked in one quart 
of milk run through a sieve or cullender, add seven eggs, 
three-quarters of a pound of sugar, quarter pound of 
butter, nutmeg, cinnamon, a gill of rosewater, one 
pound of raisins, half pint of milk; bake three-quarters 
of an hour—middling hot oven. 

184. Baked Apple Pudding. 

Peel and core some apples, and boil them tender with 
the rind of a lemon; pound them in a mortar with bread 


BUDDING. 


55 


wiuinbs, the yolks of five and whites of three eggs, the 
'nice of half a lemon, a quarter of a pound of butter 
warmed, and sugar to taste; beat all together and lay 
it in a dish lined with paste to turn out. 

185. Apple Pudding. 

Pare and stew three pints of apples, mash them and 
add 4 eggs, quarter of a pound of butter, sugar and 
nutmeg, or grated lemon. Bake it on short crust. 

186. Boiled Rice Pudding 

Wash some rice, tie it clos^y in a cloth, and boil for 
an hour or two. Serve with butter melted with milk 
and sweetened. 

187. Baked Rice Pudding. 

Put half a pound of rice into a deep dish, with half a 
gallon of milk, quarter pound of sugar, half that quan¬ 
tity of butter, and a little powdered alspice. Bake 
slowly. 

188. Bight Puff's. 

Melt three ounces of butter in a pint of cream; when 
nearly cold, add two ounces of flour, the same of sugar, 
two whites and four yolks of eggs, and a little rose¬ 
water ; bake half an hour in small cups, buttered, and 
serve the moment they are done with white wine and 
sugar. 

189. Transparent Pudding. 

Beat up eight eggs, put them in a stew pan with some 
grated nutmeg, half pound of butter, and the same 
quantity of pounded sugar, and stir it till it thickens; 
then let it cool; put a rich edging round the dish, pour 
in the pudding, and bake it in a moderate oven. 

190. Batter Pudding. 

Rub smooth three spoonsful of fine flour into a pint of 
milk; simmer till it thickens, and stir in tw r o ounces of 
butter; set it to cool; add the yolk of three eggs, and 
put it into a butter bason ; tie it tight; plunge it bottom 


i 


t>6 


PL'DMMJ. 


upwards into boiling water, and boil one and a half 
hours. 

191 Batter Pudding with Meat . 

Mix eggs, flour and milk, pour a little into the bottom 
of a pudding-dish; put any meat well seasoned, and 
some chopped onion into it; pour the remainder of the 
batter over it, and bake in a slow oven. 

192. Potatoe Pudding. 

Boil them to a mash, rub through a cullender, and 
moisten with milk and two eggs, and lay in the meat as 
directed in the former receipt. 

193. Beef Steak Pudding. 

Lay a suet paste in the basin, and put in the steaks, 
well seasoned; cover the basin with a crust, and pinch 
the edges to keep the gravy in; cover with a floured 
cloth, and let the pudding boil slowly for four hour:* 

194. Mutton Pudding . 

Cut slices off a leg that has been underdone, and put 
them into a bason lined with a light suet crust. Season 
with salt, pepper, onion—pounded fine. 

195. Suet Pudding. 

& , 

Mix a pound of suet, shred with a pound and a quar¬ 
ter of flour, salt, milk, and two eggs, and boil four hours. 

196. Plum Pudding. 

Take a pound of currants, one shred of suet, one of 
flour, a little lemon and spice, a glass of brandy, an egg 
beat up in milk; tie it in a floured cloth, allowing room 
to swell; boil four hours, and serve with sweet sauce. 

197. Custard Pudding. 

Mix a pint of milk, the yolks of five egqrs, and a tea¬ 
cup of flour and some pounded cinnamon; pour it into 


i 


i 


PUDDINGS-PANCAKES. 57 

Duttered bason, and tie a floured cloth over it; put it 
into boiling water and in half an hour it will be done. 

198. Curd Puddings. 

Strain the curd of two quarts of milk, rub it through 
a sieve, and mix with two spoonsful of cream, quarter oi 
a pound of butter, some bread crumbs, nutmeg, and a 
little sugar; butter some small patty-pans, fill them three 
parts full, and bake with care. 

199. Yeast Dumplings. 

Make a light dough with yeast and milk ; lay it before 
the fire to rise; make it into moderate sized dumplings, 
and throw them into boiling water; in about 20 minutes 
stick a fork into one, and if it comes out clean they are 
done; eat with sugar, butter, salt or meat. 

200. Pancakes. 

Mix a light batter with milk, flour, and eggs; fry in a 
small pan with hot lard—serve with lemon and sugar. 

201. Irish Pancakes. 

Beat the whites of four and the yolks of eight eggs 
strain them into a pint of warm cream, and put sufficient 
sugar and nutmeg ; then set a quarter of a pound of but¬ 
ter over the fire, stir it, and as it warms, pour it to the 
cream; add half a pint of flour, and ’fry the pancakes 
very thin in butter. 

202. Fritters. 

Pour a small quantity of either the above batters into 
a pan; lay some apples, or other fruit, in very thin slices 
on it, and fry sufficiently. Fruit, or sweetmeats of any 
kind may be used for variety. 

203. Buckwheat Pancakes. 

Mix six ounces of buckwheat flour, with a half pint 
of warm milk, and two spoonsful of yeast; put it before 
the fire to rise for an hour, then mix as much milk, and 
eight eggs beaten, as will make the batter sufficiently 
thin for pancakes, ar.d fry as directed for them. 


5S 


PASTRY. 


^ 204. Pastry . 

Pastry is better when rolled on marble, or a very large 
.date, and made early in the morning, and preserved 
from the air until it is to be used. A board will answer 
to roll it on when marble or slate cannot be obtained. 
Never leave any part adhering to the dish or board used 
in making. 

Fruits preserved with their full quantity of sugar 
need no baking. The crust should be in a tin shape, 
and the fruit afterwards added. 

205. Short Crust. 

Pub together one pound of flour and twelve ounces 
f lard or butter, and mix into a stiff paste, with as little 
water as possible; roll it thin and bake it in a moderate 
oven. 

206. Raised Crust for Sweets. 

» * 

Put a quarter of a pound of butter into a sauce-pan, 
with water, and when it boils, pour it into sufficient flour 
to make a stiff paste; knead and beat it till smooth, and 
put it under a pan to cool. 

207. Rice Paste for Tarts , fyc 

Boil 4 ounces of ground rice in the smallest quantity 
of water, strain it, dry and mix it well, with one egg and 
half an ounce of butter. 

208. Potatoe Paste. * 

Pound boiled potatoes very fine, mix with an egg, ana 
before it gets cold flour the board to prevent its stick 
ing, and roll it to the thickness wanted. It must be used 
before it gets cold, or it may crack. 

209. Apple Pie. 

Pare and core the fruit, and boil the cores, and peel 
with a piece of bruised cinnamon in a little water, till it 
has acquired the flavor. Meanwhile put a paste round 


PASTRY 


59 


the edge of the dish; lay in one layer of apples, and 
sprinkle half the sugar, and some lemon peel or cloves, 
and then put in the rest of the apples and sugar, and the 
liquor. If it be eaten hot, put in a little butter when it 
is cut. 

210. Apple Tic — (aiiother.) 

• 

Pare and core the fruit as above; fill the dish half full 
of apples; sweeten with sugar, dust some cinnamon and 
grated or chipped peel of lemon; then fill heaping full 
with apples, putting more sugar and seasoning over all; 
cover with either puff paste or cream paste. 

Note. The quantity of sugar must depend on the 
nature of the apples, whether sweet or tart. If lemon, 
which is to be preferred, or apples, is not at hand, rose¬ 
water and nutmeg may be substituted in its place. 

211. Apple Ties—Of Stewed Apples. 

After paring the aonles to prevent their turning dark, 
throw them into cola water. (Jut tnem up, put them in 
a sauce-pan, and sprinkle on them some sugar; season 
with cinnamon and orange peel to the taste. A few 
spoonsful of cold water may be added. L. * the sauce¬ 
pan be covered closely, and stew slowly till ad the apple 
is tender. If the sauce-pan is covered tight, the top 
will be cooked by the steam as soon as the bottom. 
Turn out in a dish to cool, then season to the taste, being 
careful not to break the apple. 

Then line your plates with such paste as you may 
choose—fill with the apple; lay a strip of paste round 
the edffe to make it double; then cover with a thin 
crust. Bake in a very quick oven, and let the paste be 
perfectly cooked at the bottom. 

Note. If you touch the paste with water where the 
different layers of paste join, it will make, it stick 
together, and prevent the juice running out. If you 
butter the plates both outside and in they will not be 
cracked or injured by the heat. 

212. 'Fruit Ties. 

Bruit pies may be made of almost any description by 


60 


PASTRY 


the criterion furnished in either of the above receipts 
for apple pies. 

Note. Peach pies may be seasoned by the meats of 
their own pits, and stewed with the fruit. Blackberries 
ave best when flavored with cinnamon. Strawberries, 
raspberries and green gooseberries, require nothing out 
white sugar. Cherry pie is the better when made? with 
raspberries or currants, or both. Currant pie may be 
made with or without raspberries. 

213. Light Paste for Tarts. 

Beat the white of an egg to a strong froth, and mix it 
with as much water as will make three-quarters of a 
pound of flour into a very stiff paste, and roll it very thin ; 
then spread the third part of half a pound of butter on 
it, and roll it up tight; roll it out again, put the same pro¬ 
portion of butter, and so proceed till it is used. 

214. Icing for Tarts. 

Wash the tarts with the white of an egg well beat, and 
sift white sugar over them. 

215. Rhubarb Tarts. 

Cut the stalks into short lengths, take off the thin skin 
and simmer till tender; put an edging of paste round 
the dish, put in the rhubarb, some of the liquor and some 
sugar—cover with crust and bake. 

216 v Mince Meat. 

Take two pounds of scraped beef, free from skin and 
strings; three pounds of chopped apples, four pounds of 
shied suet. To these add dried currants, the peel and 
juice of two lemons, some nutmeg, cider, or a pint of 
sweet wine, an ounce of cloves and mace, in fine pow¬ 
der—mix these well, press them into a deep pan, and 
keep it covered in a cool diy place. 

217. Prune Tart. 

Scald and stone prunes, put them with the kernels 
and some sugar, into cranberry juice; simmer, and when 
cold, make a tart of the sweetmeat. 


PASTRY. 


61 


218. Fried Patties. 

Mince six oysters and a piece of cold veal; mix with 
bread crumbs, lemon peel, nutmeg, salt, pepper, and the 
liquor of the oysters—warm all, but do not let them boil; 
toll a good puff paste thin, cut it in square or round 
pieces and put some of the above, when cold, between 
two of them ; twist the edges to keep in the gravy, and 
fry them a fine brown. 

219. Veal Patties. 

Mince some underdone veal with a little ham, pars¬ 
ley and lemon peel; add salt, nutmeg, cream and gravy 
sufficient to moisten the meat, but do not warm it till tli6 
patties are baked. 

220. Apple Puffs. 

Pare and bake some apples—when cold, mix the pulp 
with finely shred lemon peel and sugar, and bake them 
in their paste. 

221. Custards. 

Boil three pints of new milk with lemon peel and cin¬ 
namon ; rub smooth a large spoonful of rice flour into a 
cup of cold milk, and mix it with two well beaten yolks 
of egg; mix a basin of the boiling milk with the cold, 
and pour that to the boiling; stir it one way till it is just 
going to boil up, then pour it into a pan, stir it some 
time, and add a glass of peach water. 

222. Custard—(another , richer.) 

Boil a pint of milk with cinnamon and lemon peel 
mix a pint of cream with the yolks of five eggs, well 
beaten, and pour the boiling milk sweetened into it, stir¬ 
ring it well, then simmer the custard till a proper thick 
ness. 

223. Custard — (another , baked.) 

Boil one pint of cream and half a pint of milk, with 
lemon peel, mace and cinnamon; when cold mix the 


62 


PASTRY. 


yolk of three eggs, sweeten, and make your paste or 
cups nearly full—bake them ten minutes. 

224. Custard Pie. 

A quart of milk, half a dozen peach leaves, or the 
rind of a lemon mixed and boiled long enough to flavor 
the milk, then strain, and set it where it will boil. A 
tablespoonful of flour, two tablespoonsful of milk may 
then be stirred into the boiling water till smoothly mixed ; 
let it boil a minute, stirring it constantly; take it from 
the fire, and when cool, mix in three beaten eggs. 
Sweeten to the taste—turn it into deep pie plates and 
bake in a quick oven. 

225. Pumpkin Pie. 

Cut the pumpkins in two equal parts, scrape out the 
6hreds and seeds, and cut into small strips. Stew them 
over a moderate fire in water sufficient to keep them 
from burning at the bottom of the pot. When the 
pumpkin is stewed soft turn off the water; let it steam 
over a slow fire, taking care that it does not burn, and in 
15 mirrutes take it from the fire, and when cool, strain it 
through a sieve. Milk and eggs may be added, if de¬ 
sired, to make them very rich to any extent. The 
thicker the pies are of pumpkin the less will be the num¬ 
ber of eggs required for them. An egg with a little 
molasses and milk to a quart of pumpkin is a good rule. 
It is best to sweeten with sugar, and a very little mo¬ 
lasses—beat the sugar and eggs together. As for the 
spice, ginger, grated lemon rind or nutmeg is good. To 
bake them, requires a very hot oven. 

226. Potatoe Pie. 

Carolina or Irish potatoes boiled until soft, then skin 
and strain them; one quart of milk, three spoonsful of 
melted butter, four beaten eggs, may be added to a 
quartei pound of potatoes. Sugar and nutmeg may be 
added to the taste. 

227. Peach Pie. 

Mellow juicy peaches must be taker and washed, then 


PASTRY. 


63 


f >ut into a deep pie plate lined with pie crust; on each 
ayer of peaches sprinkle a thick layer of sugar; after 
putting in a tablespoonful of water, sprinkle a little flour 
over the top; cover "with a thick crust, and bake from 
50 to 60 minutes. 

228. Apple Dumplings . 

Pare and core six lai;ge baking apples—inclose in a 
piece of puff paste; boil in nets of linen for an hour; 
sugar may be added to the taste before sewing. 

229. Plain Rice Pudding. 

One pint of rice well cleaned, by picking and wash¬ 
ing in cold water, boiled until quite soft. Two ounces of 
butter, four tablespoonsful of sugar and a quart of milk, 
may be mixed with the rice, boiled together, and then 
partially cooled; five eggs may then be beaten until they 
are quite light and stirred into the rice. Bake an hour. 

230. Rice Milk. 

Prepare the rice as above, then boil well with half a 
pound of picked raisins—after pouring off the water, 
mix a quart of rich milk to a pint ot rice; boil five min¬ 
utes, then mix four tablespoonsful of brown sugar, oeac 
two eggs until they are light, and pour them into the 
milk, stirring it all the time; let all boil together about 
five minutes. Be sure and stir well, or the eggs wall form 
a custard on the surface, which is not desirable. 

Note. This dish is simple, quickly made, and excel¬ 
lent. 

231. Mince Pies. 

Fresh tongue must be used; trim off the root, rub it 
with salt, and wash it well. It may lay for 12 hours in 
salt, mixed with brown sugar and powdered cloves ; then 
boil two hours or more; skim, and mince fine ; add beef 
suet, raisins, dried currants well washed, pared apples 
chopped fine, and sugar in such quantities as suits the 
taste ; lemon peel and the juice of one or two lemons, a 
pint of sweet cider, a tablespoonful of salt, a teaspoonful 


64 


•. -s. 


PASTRV-JELLIES. 

of powdered cloves, and one nutmeg grated to a pound 
of meat—mix well. It will keep for months if kept 
closely covered in ajar. To keep from moulding wet 
a piece of paper in brandy and cover; one tin pans or 
plates with pie crust, and fill with the meat; lay thin 
slices of citron over the top, then cover with paste; lay 
a piece of crust around the edge, between the bottom 
and top crust, to thicken it; make a small slit in the 
centre of the pie to let out the steam. 

Note. To prevent the pie from baking, daub with 
water, where the different layers of paste join, so that 
they may stick together. 

232. Doughnuts. 

Rub a quarter of a pound of butter into a pound of 
flour, add five ounces of sugar, two eggs, a spoonful of 
yeast, and sufficient milk to mahe into a stiff paste; 
when it has risen, roll it out, cut it into shapes, and boil 
them in lard till the} are nicely browned. 

233. Blanc Mange. 

One ounce of isinglass, one pint water, a little cinna 
mon—mix, boil till the isinglass is melted, add to it 
three-quarters of a pint of cream, two ounces of sweet 
almonds, a bit of lemon peel, sugar sufficient; stir it over 
the fire, let it boil, strain and let it cool; squeeze in the 
juice of a lemon, and put into moulds. Garnish to youi 
fancy 

234. Floating Island. 

A pint of thick cream sweetened with fine sugar, 
spiced with a little lemon peel, and a gill of white wine ; 
beat well till you have raised a good froth ; take a French 
roll, sliced thin, and lay it over the cream as lightly as 
possible, which has been previously put in a thick cream 
or china dish ; then a layer of clear calf’s feet jelly or 
currant jelly; then whip your cream and lay in the froth 
as high as you can, and what remains pour into the bot¬ 
tom (. f the dish. Garnish the rim with sweetmeats. 

235. Calf's Feet Jelly. 

Boil the feet 6, 7 or 8 hours—four feet will require 


JELLIES-CHEESE CAKES. 


65 


four quarts of water, which in boiling should be reduced 
full half. Strain the liquor, and set by till next day; • 
when perfectly cold and stiff, clear off from the top 
every particle of fat, which will be useful for pastry 
Turn it out of the vessel, and cut from the bottom every 
particle of sediment. Set it on in a very clean vessel 
over a clear but not fierce fire, with a bottle of wine, 
half pound of lump sugar, the thin rind of two lemons, 
the juice of six, the whites of six eggs well beaten ; stir 
or whisk this well till the jelly is melted, but afterwards 
do not disturb it. Let it boil gently for twenty minutes. 
Take off the sauce-pan and keep it covered close for 
half an hour. Have a very clean flannel (swan skin) 
jelly bag; dip it in boiling water, and wring it very dry. 
Put an egg shell in the point, and pour the jelly steadily 
through. If not clear and bright the first time, it must 
be poured again and again till it is. Put into forms for 
turning out. 

236. Currant Jelly. 

Have your currants gathered on a dry day; pick them 
and set them over the fire in your preserving pan to 
draw out the juice; strain through your jelly bag, and 
to every pint of juice allow one pound of loaf sugar, 
which is better put in in rather large pieces. Let it boil 
gently half an hour. Be particular to remove the scum 
till none rises. When cold put some white paper, cut to 
the size of your pots, previously dipped in brandy. 

237. Sago Jelly. 

In a gallon of water boil for three hours four ounces 
of sago, and two ounces each of tapioca, lice, and pearl 
barley, and a stick or two of cinnamon. Strain, and 
warm a cupful with any agreeable addition. 

238. Cheese Cakes. 

Take the curd of eight quarts of new milk; rub the 
curd in a coarse cloth till quite free from whey; 
then work into it three-quarters of a pound of butter, 
three biscuits, and an equal quantity of bread crumbs,a 

6 * 


r l6 CHEESE CAKES-CURDS-CREAMS. 

little salt, and such spices as you choose finely pow 
tiered; beat ten eggs (half the whites) with three-quar 
ters of a pound of fine loaf sugar, a pint of rich cream. 
Having well mixed all these ingredients, rub them with 
the hand through a course hair sieve—then add a pound 
of currants washed and dried, and an ounce of candied 
citron cut as small as possible. Line tin patty pans with 
rich puff paste, put in the meat, and either entirely 
cover with paste, or put only bars or leaves. They will 
take about twenty minutes to bake in rather a quick 
oven. 

239. Cheese Cakes without Curd. 

May be made in almost every variety by substituting 
biscuit and bread crumbs; equal parts of each soaked in 
white wine, making in the whole as much as would have 
been used for curd. 

240. Curds and Cream. 

Turn the milk as for cheese cakes. When the curd 
becomes firm drop it into a mould with holes, and as the 
whey runs off and the curd sinks, keep adding more. 
Those who like the curd hardened, press it down; but it 
is in general preferred light, and without pressing or 
breaking the curd. Let it remain in the mould about 
two hours—then turn it out into a glass dish or bowl, 
and pour round, or serve in another vessel, plain or 
whipped cream, sugar, white wine and lemon for eating 
with it, or raspberry jam or currant jelly. 

241. Cream for Eating with Fruit Pies. 

This may be prepared in various ways. Simmer a 
pint of new milk with cinnamon, lemon peel, beat up 
the yolks of three eggs with half a spoonful of flour, 
and one or two of cream; gradually add the boiling milk 
to this. Set it over the fire and whisk it till it is of the 
consistence of thick cream. As it cools, add a table 
spoonful of rose, or orange flower water. When quite 
cold remove the top of a fruit pie, pour in the cream, 
and return the cover either whole or cut in quarters. 

Note 1 . If eggs are scarce one whole egg beaten 


CKfcA »»S. 


67 


up with a spoonful of rice-flour or arrow root, will 
atiswer for thickening. 

Note 2. Richer creams may he prepared with an 
equal quantity of cream and milk, flavored as above. 

Note 3. Some people prefer cream unboiled, and 
merely whisk it to a froth, with sugar, lemon juice, 
and white wine. 

Note. 4 The various names—almond, or sack, or 
lemon cream, &c.,—are given according to the article 
by which the cream is principally flavored. 

Note 5. The rule is as follows: Allow a quarter of 
a pound of sweet almonds to a quart of cream, two 
glasses of brandy, or a glass and a half of wine with 
half a glass of brandy, to one quart of cream—or the 
juice of three lemons or oranges, and as much of the 
rind grated off with loaf sugar as will give it an agree¬ 
able flavor. For ginger cream—four ounces of pre¬ 
served ginger, two spoonsful of ginger syrup, four yolks 
of eggs; simmer the cream and eggs and whisk together 
till cold. . 

242. Pine Apple Cream. 

If fresh the fruit must be grated. A pound of fruit. 
Dissolve in the juice of two or three lemons, over a clear 
fire, half a pound of sugar; mix it with the pulped fruit, 
and with a pint and a half of cream; rub through a hair 
sieve and whisk. Two or three thin slices of pine 
should be cut in small squares and divided, a few into 
each glass of cream. If made of preserved fruit—for 
the same quantity of cream take six ounces of preserved 
fruit, a large spoonful of pine apple syrup, a quarter ot 
a pound of clarified sugar, and the juice of two or three 
lemons. Three or four slices of preserved pine cut in 
small squares as above. 

Note 1 . Syrup or clarified sugar—perfectly free 
from scum. 

Note 2. Candied sugar rises in the pan like pearls 
or quicksilver, and may be drawn out like thread. 

243. Snow Cream. 

Boil one quart of cream with a bit of lemon peel ot 


68 


CREAMS. 


cinnamon, the whites of three eggs well beaten, with 
two ounces of loal sugar. Mix well with the- cream, 
and whisk till nearly cold, then add a teaspoonful of 
wine, continue to whisk it till quite cold. It is generally 
served in a cut glass dish. 

244. Birch's Receipt for Mock Cream. 

Mix half a spoonful of flour with a pint of new milk ; 
let it simmer five minutes to take off the newness of the 
flour; then beat up the yolk of one egg, stir it into the 
milk while boiling, and run it through a fine sieve. A 
teaspoonful of arrow root would do better than flour. 

245. Ice Cream. 

Put half a pound of loaf sugar to each quart of rich 
sweet cream. It may be flavored by the water in which 
a vanilla bean has been steeped, or the peel of one lemon 
for each quart of cream, soaked and grated in tlie juice 
of the lemons, then strained through a piece of wet 
muslin into the cream. 

If you want pine apple ice cream you must peel the 
the pine apples, strain and squeeze the juice through a 
piece of coarse muslin, that has been previously wet. 
After you have got the pulp as dry as you can, pound it 
in a mortar with a cup of water and strain it again. 
One large pine apple should flavor two quarts of cream. 
The juice from raspberries and strawberries flavors and 
colors the cream very beautifully. A few drops of alco- 
hjl, in which cochineal is dissolved, improves the color. 

246. To Freeze the Cream 

Put it into the freezer placed in a tub, that has a hole 
in the b jttom to let out the water, and surround the 
freezer < m all sides with ice, broken finely and mixed 
with coarse salt. Beat the cream hard for half an hour. 
The more it is stirred while freezing the better the ice 
will be. When it is all too much frozen to be stirred, 
pack the ice and salt close round it, cover it close, put 
some lumps of ice on the top of it, cover up with a blan- 


BREAD. 


69 


Ket, and let it stand in a cool place. If you desire you 
can transfer it to a mould, surround it with salt and ice, 
and then freeze it over attain. 

O # 

Note. A common tin kettle set in a tub, makes a 
very good ice cream machine to freeze a small quantity 
of cream, if you have plenty of ice. 

247. Some General Directions for Making Bread. 

To make good bread much dep 3nds upon judgment 
and experience. Hence it is more difficult to give rules 
for making bread than for almost any thing else. 

In summer, bread should be mixed with cold water; 
during a chilly, damp spell, the water should be slightly 
warm; in severe cold weather, it should be mixed quite 
warm, and set in a warm place during the night. If 
your yeast is new and lively, a small quantity will make 
the bread rise; if it be old and heavy, it will take more. 

248. The Proportions . in Brown Bread. 

Six quarts of meal will make two good sized loaves of 
brown bread. Some orefer it half indian and half rye 
meal—others one-third indian and two-thirds rye. The 
meal should be sifted separately. Sprinkle a little salt 
upon your indian, and wet it thoroughly with scalding 
water. Stir it up while you are scalding it. Be sure 
ind have hot water enough, for indian meal absorbs a 
great deal of water. When it is cold pour in your rye; 
add two gills of lively yeast, and mix it with water as 
stiff as you can knead it. Let it stand an hour and a half 
in a cool place in summer—on the hearth in winter. It 
should be put into a very hot oven and baked three or 
four hours. It is all the better for remaining in the oven 
over night. 

Note. Many mix their brown bread over night, but 
there is no need of it; and it is more likely to sour, par¬ 
ticularly in summer. If you do mix it the night before 
you bake it, you must not put in more than half the yeast 
mentioned above, unless the weather is intensely cold. 

249. Flour Bread. 

Should have a sponge set the night before. The 


70 


PUEAD. 


sponge snould be soft enough to pour—mixed witri 
water, warm or cold, according to the temperature of 
the weather. One gill of lively yeast is enough to put 
in a sponge for two loaves. The warmtn of the place in 
which the sponge is set should be detei mined by the 
coldness of the weather. 

250. Some Signs Worth Knowing. 

If your sponge looks frothy in the morning, it is a sign 
your bread will be good; if it does not, stir in a little 
more emptyings; if it rises too much, taste of it, to see 
if it has any acid taste ; if so, put in a teaspoonful of 
pearl ash when you mould in your flour—be sure the 
pearlash is well dissolved in water,—if there are little 
lumps your bread will be full of bitter spots. 

251. Some General Directions. 

About an hour before your oven is ready, stir in flout 
into your sponge till it is stiff enough to lay on a well 
floured board or table. Knead it up pretty stiff, and put 
it into well greased pans, and let it stand in a cool oi 
warm place, according to the weather. If the oven is 
ready put in fifteen or twenty minutes after the dough 
begins to rise up and crack; if the' oven is not ready, 
move the pans to a cooler spot, to prevent the dough 
from becoming sour by too much rising. 

252. When the Bread is done. 

Common sized loaves will bake in three-quarters of 
an hour. If they slip easily in the pans it is a sign they 
are done. 

253. The Practice and Choice of some People , tyc. 

Some people do not set a soft sponge for flour bread ; 
uiey knead it up already to put ir. the pans the night 
before, and leave it tn rise. White bread and pies 
should not be set in the ^ven until the brown bread and 
beans have been in half an hour. If the oven be too 
hot it will bind the crust so suddenly that the bread 


HEATING OVENS-YEAST. 


71 


cannot rise—if it be too cold, the bread will fall. Some 
people like one-third indian in their Hour, others like 
pne-third rye, and some think the nicest of all bread is 
one-third indian, one-third rye, and one-third wheat, made 
according to the directions of flour bread. * 

Note. Always remember that when indian is used it 
must be salted and scalded before the other meal is put 
in. A mixture of other grains is economical when flour 
is high. 

254. Heating Ovens. 

Must be regulated by experience and observation 
There is a difference in wood in giving out heat—there 
i's a great difference in the construction of ovens, and 
when an oven is extremely cold, either on accou it of 
weather or want of use, it must be heated more. Eco¬ 
nomical people heat ovens with pine wood, faggots, 
brush, and such light stuff. If you have none but liaid 
wood, you must remember that it makes very hot coals, 
and therefore less of it will answer. A smart fire for an 
hour and a half is a general rule for common sized 
family ovens, provided brown bread and beans are to be 
baked ; an hour is long enough for flour bread and pies; 
pumpkin pies can bear more. If you are afraid that 
your oven is too hot, throw in a little flour and shut it 
up for a minute. If it scorches black immediately, the 
heat is too furious ; if it merely browns, it is right. 
Some people wet an old broom two or three times, and 
turn it round near the top of the oven till it dries; this 
prevents pies and cakes from scorching on the top. 
When you go in a new house, heat your oven two or 
three times, to get it seasoned before you use it. After 
the wood is burned rake the coals over the bottom of 
the oven, and let them lay a few minutes. 

255. Some Directions 'pertaining to Yeast. 

Those who make their own bread should make yeast 
too. One handful of hops, with two or three handsful 
of malt and rye bran should be boiled 15 or 20 minutes 
in two quarts of water; these strained, hang on to boil 
again, and thickened with half i pint of rye and water 


72 


YEAST-LEAVEN. 


stirred up quite thick, and a little molasses; boil it a 
minute or two, and then take it olF to cool. When just 
about lukewarm, put in a cupful of good lively yeast, 
and set it in a cool place in summer, and warm place in 
winter. If it is too warm when you put in the old yeast, 
all the spirit will be killed. 

256. The quantity of Yeast and how Preserved. 

In summer yeast sours easily, therefore make but little 
at a time. Bottle it when it gets well a working; it 
keeps better when the air is corked out. If you lind it 
acid, but still spirited, put a little pearlash into it, as you 
use it; but by no means put it into your bread unless it 
foam up brightly and lively as soon as the pearlash 
mixes with it. Never keep yeast in tin—it destroys its 
life. 

257. An Easy Method of ?naking Yeast. 

Stir rye and cold water till you make a stiff thicken¬ 
ing—then pour in boiling water, and stir it all the time 
till you make it as thin as the yeast you buy; three or 
four tablespoonsful heaping full are enough for a quart 
of water. When it gets about cold put in half a pint of 
lively yeast. When it works well bottle it; but if very 
lively, do not cork your bottles very tight, for fear they 
will burst. Always think to make new yeast before the 
old is gone, so that you may have some to work with. 
Always wash and scour your bottle well after it has con¬ 
tained sour yeast. Beware of freezing yeast. 

258. Milk Yeast. 

Is made quicker than any other. A pint of new milk 
with a teaspoonful of salt, and a large spoonful of flour 
stirred in, set by the fire to keep lukewarm, will make 
yeast fit for use in an hour. 

Note. Twice the quantity of common yeast is ne¬ 
cessary, and unless used soon is good for nothing. 
Bread made of this yeast dries sooner. It is convenient 
in summer when one wants to make biscuits suddenly. 

259. heaven that will keep a long time. 

Three ounces of hops in a pail of water boiled down 


YEAST-LEAVEN. 


73 


to a quart—strain it, and stir in a quart of rye meal while 
boiling hot. Cool it, and add half a pint of good yeast; 
after it has risen a few hours, thicken it with indian meal 
stiff enough to roll out upon a board; then put it in the 
sun and air a few days to dry. A piece of this cake two 
inches square, dissolved in warm water, and thickened 
with a little flour, will make a large loaf of bread. 

260. Home-made Bread. 

Home-made bread is greatly preferable to that which 
is bought, on the score of wholesomeness. It is not so 
white as baker’s bread ; but the whiteness of the latter 
they say is produced by alum, which to a delicate stom¬ 
ach is more or less pernicious. Besides, however good 
alum or pearlash may be as a medicine, persons do not 
want medicine mixed up with their bread. 

261. Pure Bread. 

Is the thing desired, and into that no ingredient must 
be admitted but flour, water, salt, and yeast—if desired, 
milk may be employed for mixing instead of water, and 
if bread is to be eaten new it makes it light and pleasant. 
Most fancy bread is mixed with milk, but it very soon 
becomes dry and harsh ; for that reason we should by no 
means recommend it for common consumption. 

262. Fresh Yeast. 

Is always to be employed—if stale, the dough will not 
rise. The yeast of table-beer is preferable to that of 
6trong ale which is apt to be bitter. 

263. Leaven. 

Is sometimes employed instead of yeast—leaven is 
stale or sour dough. Those who use it keep a pound or 
more from every baking, which is kept in a wooden bowl 
covered with flour; when it is to be used it is mixed 
with warm water, and put in a kneading-trough with an 
eighth part of the flour intended to be used; cover it up 
with a woolen cloth, and let it remain all night in a warm 
place. Next morning it will have risen and be fit to 
mix with the whole quantity of flour # 


74 


GENERAL DIRECTIONS, El C 


264. Bread made of Leaven. 

Is more light and easy of digestion than that which is 
made of yeast, and many people prefer it for the food of 
young children; but it is not so pleasant to the taste, and 
is not so commonly used. 

265. Flour for Bread. 

Should be kept in a very dry place. If it becomes 
damp it is exceedingly unwholesome, whether for bread 
or pastry. Flour should stand at least a month aftei 
grinding before use—by this means it will be greatly 
improved. 

266. Ovens for Bread. 

The best form for ovens is round, not long and there 
is a greater equality-in the heat. The roof should be 
from twenty inches to two feet high; the mouth small, 
not much larger than to admit the largest loaf, with an 
iron door to shut close. Bread baked on tins is much 
more smooth and neat, but the crust has not that plea¬ 
sant crispness which it has when baked on the bricks of 
an oven. 

267. How often best to Bake. 

Most families who make their own bread bake once 
a week—twice is best. Home-made bread will keep 
moist considerably longer than bakers’ bread; but all 
bread, if kept eight or nine days, loses its nutritious 
properties. 

268. Ripe Bread. 

Bread made of dour, when taken out of the 

oven, is unprepared for the stomach. It should go 
through a change, or ripen, before it is eaten. Young 
persons, or persons in the enjoyment of vigorous health, 
may eat bread immediately after it is baked, without any 
sensible injury from it; but weakly and aged persons 
cannot; and none can eat such without doing injury to 
the digestive organs. Bread, after being baked, goes 
through a change, similar to fhe change in newly brewed 
beer, or newly churned butter-milk—neither being 
healthy till after «the change 


GENERAL DIRECTIONS, ETC. 


75 


269. Chemical Change in Bread while Ripening. 

During the change in bread it sends off a large por¬ 
tion of carbon, or unhealthy gas, and imbibes a large 
portion of oxygen or healthy gas. Bread has, according 
to the computation of chemists and physicians, one-fifth 
more nutriment in it when ripe, than when just out of 
the oven. It not only has more nutriment, but imparts 
a much greater degree of cheerfulness. He that eats 
ripe bread will have a much greater flow of animal 
spirits, than he would were he to eat unripe bread. 

270. How to let Bread Ripen. 

Bread as before observed, discharges carbon and im- 
oibes oxygen. One thing in connection with this should 
be particularly noticed by housewives. It is to let the 
bread ripen, where it can inhale the oxygen in a pure 
state. Bread will always taste of the air that surrounds 
it while ripening. Hence it should ripen where the air 
is pure. It should never ripen in a cellar, nor in a close 
cupboard, nor in a bedroom. The various vapors of a 
cellar or cupboard never should enter into and form a 
part of the bread we eat. Bread should be well 
baked, light, and ripened before eaten. 

271. Stale Bread Reneiced. 

Bread that is several days old may be renewed, so as 
to have all the freshness and lightness of new bread, by 
simply putting it into a common steamer over the fire, 
and steaming it half or three-quarters of an hour The 
vessel under the steamer containing the water should not 
be more than half full, otherwise the water may boil up 
into the same, and wet the bread. After the bread is 
thus steamed it should be taken out of the steam, and 
wrapped loosely in a cloth to dry and cool, and remain 
so a shoit time, when it will be ready for use. It will 
then be like cold new bread. 

272. To Make Yeast. 

Thicken two quarts of water with fine flour, about 
three spoonsful, boil half an hour; sweeten with nea r 





76 


GENERAL DIREC1 IONS, ETC. 


half a pound of brown sugar; when nearly cold, put 
into it foil’ spoonsful of fresh yeast in a jug, shake H 
well togeher, and let it stand one day to ferait nt near 
the fire, without being covered. There will be a thin 
liquor on the top, which must be poured off ; shake the 
remainder and cork it up lor use. Take always four 
spoonsful of the old to ferment the next quantity, keep¬ 
ing it always in succession. 

273. Substitute for Yeast. 

Take wheat flour 8 pounds, and water to make it of 
the consistence of cream. Boil for an hour, then add 
sugar, one pound; yeast, one gill. Ferment. 

274. To Improve Bad Yeast. 

Add a little flour and sugar, and let them work together 
for a short time. 

275. To Preserve Yeast. 

1. Take a close canvass bag, fill it with yeast, then 
press out the water, and make it into cakes. Bread 
made with yeast made in this manner is excellent. The 
mode of using it, is to dilate it with warm water, to which 
a little sugar and flour may be added. 

2. Whisk the yeast to a froth, and then with a paint 
brush lay it on writing paper, every time it dries, until a 
cake is formed, then divide it into squares with a knife. 

276. To Remove the Acidity from Yeast. 

Take yeast and add sub-carbonate of magnesia to it, 
until the acid is neutralized. 

277. Yeast of Cream of Tartar and Salceratus. 

Two teaspoonsful of cream of tartar to one quart of 
flour must be mixed, then dissolve one teaspoonful of 
salceratus in warm water, and mix it with the flour, 
adding water enough to make it soft dough. As soon 
as thoroughly kneaded, place it in your oven until 


GENERAL DIRECTIONS, ETC. 


77 


sufficiently baked, and the bread will be tender and ot 
the nicest kind. 

Note. Biscuit may be made in the same way by 
adding a little shortening. 

27S. Tartaric Acid Yeast 

May be used in all cases for cooking, where an ac’d 
is wanting. In connection with salmratus or soda, it 
makes a very quick and convenient yeast for raising 
bread, and biscuit of all kinds—for crust and for griddle 
cakes. Use half as much acid as of alkali. For dough, 
put in two teaspoonsful of salmratus to one quart of 
flour. Then mould it up, putting in a teaspoonful of 
acid. Let it stand 15 or 20 minutes and bake. For 
griddle cakes also stir in twice the proportions of 
salaeratus to that of acid, putting in the acid last, and 
immediately before cooking. 

279. To Make Yeast — (another.) 

Take as many hops as you can grasp in one hand, put. 
into three quarts of water—to this add six or eight Irish 
potatoes, or the same weight of sweet potatoes, then 
boil until the potatoes are cooked and the hops sink to 
the bottom. Then take out the potatoes, skin them, 
mash fine in a mortar, then take the water in which the 
nops aie boiled, after straining, and pour it on to the 
mashed potatoes; let stand till a little cooled, then add 
one tablespoonful of salt, ditto of molasses or brown 
sugar, and as much wheat flour as will make all as thick 
as cream; stir in half a cupful of yeast and let it stand 
quietly in a warm place till a froth rises on the top, then 
bottle and cork tight, or put in one large jug or a close 
covered pot. Keep in a cool place, and stir it well when 
you take out to use. One large cupful will raise four 
good sized loaves. 

280. To Make Bread. 

Take two quarts of water blood-warm, and stir into it 
with an irm spoon as much sifted flour as will make a 

7* 


75 


GENERAL DIRECTIONS, ETC. 


thick batter; add half a pint of yeast, and a tablaspoon- 
ful of salt. Let it stand in a warm place all night. 
Early the next morning stir in as much more sifted flour 
as you can get in with the spoon. At ten o’clock work 
in with your hands as much flour as it will take up; put 
the bread on a pasteboard; cut into four; knead, and * 
wc rk each loaf a long time, making it as dry with flcur 
as possible—put in buttered pans, and set in a warm 
place to rise—in a couple of hours it will be light enough 
to bake. Let it stand one hour in a well-heated oven. 

Note. The above is the French mode of making 
bread, and it never fails unless the flour is poor or the 
yeast too old. Buy good flour, have good yeast, and 
follow the above, and you will have good bread. 

2S1. To make Dyspepsia Bread. 

The American Farmer publishes the following receipt 
for making bread, which has proved highly satisfactory 
to persons afflicted with dyspepsia, viz: three quarts un¬ 
bolted wheat meal, one quart soft water, warm, but not 
hot; one gill of fresh yeast; one gill of molasses, or not, 
as may suit the taste; one teaspoonful of salasratus. 
This will make two loaves, and should remain in the 
oven at least one hour, and when taken out, placed 
where they will cool gradually. 

Note. Dyspepia Crackers can be made with un¬ 
bolted flour, water and sakeratus. 

282. To make Rice Bread.. 

Boil a pint of rice soft—add a pint of leaven; then, 
three quarts of flour; put it to rise in a tin earthen vesse^ 
until it has risen sufficiently; divide it into three parts; 
then bake it as other bread, and you will have three 
large loaves. 

283. French Rolls. 

Mix a pint and a half of milk, a gill of small beei 
yeast, two quarts of the best flour, two ounces of fresh 
butter rubbed in, one egg well beaten, a heaping tea¬ 
spoonful, oi salt—set it before the fire to rise ; knead it 
well with the hands and make it into the shape of rolls 
Bake in a quick oven and serve while hot. 


CAKE, ETC. 


79 


284. Indian Loaf. 

V me quart of milk, teaspoonful of salt, mix, and put 
orei the fire; when it boils stir into it slowly corn-hour, 
wet with cold milk enough to make it a very stiff mush ; 
take it up and put it in a pan to cool; when about blood 
warm stir in three eggs lightly beaten, and half a tea- 
spoonful of good yeast. Stir well together; pour it into 
a buttered pan, or mould, and set in a warm place to rise. 
Ii will be light in about four hours ; bake it two hours. 
Eat it hot with butter. 

Note. If desired a teacupful of sugar can be added 
to the milk and salt that are mixed and boiled. 

285. Rye and Indian Bread. 

Scald a quart of rye and another of indian meal, with 
a small quantity of boiling water, a teaspoonful of salt 
and a pint and a half of milk boiled—mix well together, 
add half a pint of fresh yeast, but not until the milk is 
cold. The mixture must be well kneaded and placed 
in a deep pan by the fire to rise. When it has risen 
sufficiently take it out of the pan, make it into any shape 
you like, and put it into an oven well heated. 

Note. If the fire is too brisk the crust will brown, 
and the inside remain heavy. Let it bake from two to 
three hours. 

286. Hasty Pudding. 

Two quarts of clean water in a pot with a teaspoonful 
of salt, and when it boils stir in a lump of, fresh butter 
the size of a goose egg; then keep adding slowly indian 
meal to the mass while boiling, till it becomes so thick 
that the stick stands upright in it. Eat while i f is hot 
with milk, cream, or molasses and butter. 

Note. What is left will be excellent the next day 
cut in slices and fried. 

287. Indian Meal Gruel. 

Mix in a quart bowl three tablespoonsful of indian 
meal well sifted, with six of cold water. Stir well until 
it becomes smooth, then pour a pint of boiling water 



80 


CAKES, ETC. 


slowly into the bowl, mixing it all the tinje, and adding 
a little salt; then put it in a sauce-pan, and boil half an 
hoar, stirring it well from the bottom to keep it from 
burning, and skimming it. Let it be eaten warm. 

Note. It may be sweetened with a little sugar if 
desired, and when the physician permits, some grated 
nutmeg may be added, and a little wine. 

288. Johnny Cake. 

A quart of Indian meal in a pan—make a hole in the 
centre, and pour in a pint of warm water with salt; then 
mix with a spoon gradually; stir hard for 15 minutes till 
it becomes light and spongy, then spread out upon a 
board—the head of a flour barrel will do—place the 
board nearly upright before the fire. Bake it well. 
When done cut in squares. Serve hot with butter or 
molasses according to taste. 

Note. If preferred you can bake in a pan instead 
of on a board as directed above. 

289. Indian Meal Cakes. 

One pound of brown sugar, three-quarters of a pound 
of butter; stir them to a cream ; beat three eggs and mix 
with the sugar and butter; add a teaspoonful of cinna¬ 
mon or ginger; then stir in slowly a pound and three- 
quarters of white indian meal, and a quarter of a pound 
of wheat flour. Bake in small cups, and let it iemain 
in them till cold. 

Note. Let the meal be sifted. They can be made 
richer by adding more eggs and sugar, according to taste. 

290. Hot Short Rolls. 

Dry the floai before the fire, and to it add an egg 
well beaten, salt, two spoonsful of yeast and a little 
warm milk—make into a light dough, and let stand by 
the fire or a warm place all night. Bake the rolls in a 
w sll heated oven. 

291. Hoe CakcL 

One quart of indian meal scalded in sufficient water 
to make a thick batter; two teaspoonsful of salt, and two 


CAKES, ETC. 


81 


tablespoonsful of butter stirred into tbs batter—turn it 
into a bake-pan buttered, and bake half an hour. 

292. Muffins. 

A quart of wheat flour smoothly mixed with a pint 
and a half of warm milk, half a tea-cupful of yeast a 
beaten egg, teaspoonful of salt, two tablespoonsful of 
melted butter. Set the latter in a warm place to rise. 
When light, butter your muffin cups, turn in the above, 
and bake till a light brown. 

293. Excellent buckwheat Cakes. 

Mix one quart of buckwheat, half a pint of indian 
meal, and a teaspoonful of salt—make a hole in the 
centre of the meal and pour in a large tablespoonful of 
strong fresh brewers’ yeast, or two tablespoonsful of 
home-made yeast. Then gradually stir in tepid water 
until you make a moderately thick batter. Let it rise, 
which it will do in about three hours, then bake on a 
griddle. Serve with butter and molasses to taste. 

Note. Do not allow your batter to freeze. Should 
it by standing over night become sour, dissolve a salt- 
spoon of pearlash or salteratus in a little warm water, 
stir it into the batter, let it stand a quarter of an hour 
and then bake it. The alkali will remove the acidity, 
and increase the lightness of the batter. 

294. Nice Johnny Cake. 

One quart of sifted indian meal, rubbed up with two 
large tablespoonsful of fresh butter—add a small tea¬ 
cup of molasses, a teaspoonful of ground ginger and 
ditto of salt, and pour on by degrees sufficient boiling 
water to make a moderately soft dough. It must be well 
stirred—then bake on a board before the fire, or in a 
pan. It must be well baked, taking care that the suifaco 
does not burn while the inside is soft and raw. Serve 
hot with butter. 


295. Crumpets. 

Prepare just in the same manner as muffins, only add 
no more flour than brings it to the stiffness of batter. 


S2 


CAKES, ETC. 


Let it stand a quarter of an hour,, and then bake. Be 
careful that the oven plate 01 frying pan is not too hot. 
. and when lightly browned on one side turn on the other. 

]Note. Both muffins and crumpets are best baked on 
an iron plate over a furnace ; but they may be done very 
well in a clean frying pan ovei a fire. 

296. Sponge Cake. 

Take ten eggs and beat them till very thick and 
smooth. Add gradually one pound of powdered loaf 
sugar. Rub a lump of loaf sugar all over the rind of a 
large lemon to draw the juice to the surface, and stir it 
into a mixture; then grate the peel of the lemon, and 
stir into the mixture, together with the lump of sugar. 
Squeeze in the juice of the lemon, and add two table- 
spoonsful of rose water. Beat the mixture very hard ; 
then take half a pound of potatoe flour (which is best) 
or else of fine wheat flour, and stir it in very lightly and 
slowly. It must be baked immediately. 

Note. These cakes are much better when baked in 
paper cases—tins being generally too thick for them. 
No cakes require greater care in baking. If the oven is 
not hot enough, both at top and bottom, they will fall and 
be heavy, and lose their shape. 

297. Pound Cake. 

Beat a pound of butter to a cream, and mix with it the 
whites and yolks of eight eggs beaten apart. Have 
ready warm by the fire a pound of flour, and the same of 
sifted sugar; mix them and a few cloves, a little nutmeg 
and cinnamon, in fine powder together; then by degrees 
work the dry ingredients into the butter and ejgs. 
When well beaten, add a glass of wine and some carra- 
ways. It must be beaten a full hour. Butter a pan and 
bake an hour in a quick oven. 

298. Plum Cake. 

Flour dried and currants washed and picked, four 
pounds; sugar pounded and sifted, one pound a half; 
six orange, lemon and citron peels, cut in slices—mix 
these. Beat ter. eggs, yolks and whites separately—then 


CAKES, ETC. 


S3 


melt a pound and a half of butter, and a pint of cieam ; 
when lukewarm put it to half a pint of yeast, near half 
pint of sweet wine and the eggs—then strain the liquid 
to the dry ingredients, beat them well, and add of cloves, 
mace, cinnamon and nutmeg—half an ounce of each. 
Butter the pan, and put it into a quick oven. Thren 
hours will bake it. 

299. Icing for Cakes. 

For a large one, beat and sift eight ounces of fine 
sugar, put into a mortar with four spoonsful of rose¬ 
water, and the whites of two eggs beaten and strained; 
whisk it well, and when the cake is almost cold, dip a 
feather into the icing and cover the cake well; set it in 
the oven to harden, but do not let it stay to discolor. 
Put the cake in a dry place. 

300. A Plain Cake. 

Four pounds of flour, two pounds of currants, and 
half a pound of butter, with clove, carraway, and corian¬ 
der seeds to the taste, together with lemon peel grated. 
Wet it with milk and half a pint of yeast 

301. Seed Cake. 

Mix a pound and a half of flour and a pound of com¬ 
mon lump sugar, eight eggs beaten separately, an ounce 
of seeds to the taste, two spoonsful of yeast, and the 
same of milk and water. 

302. Drop Cakes. 

Beat the yolks of ten eggs with a spoonful of rose¬ 
water foi half an hour, then add six ounces of loaf sugar 
pounded and sifted ; beat them together for half an hour 
longer, then add six ounces of fine flour, and a half 
ounce of carraways. Drop them on white paper. 

303. Tea Cakes. 

Mix a paste of flour, a little bit of butter and milk ; 
"oil as thin as possible, and bake. 

304. Biscuits. 

Rub into a pound of Hour six ounces of buttei, and 




84 


CAKES, ETC. 


three kirge spoonsful of yeast, and make it into a paste 
with a sufficient quantity of new milk; make into bis¬ 
cuits, and prick them with a clean fork. 

305. Biscuits—( another.) 

Melt three ounces of butter with a sufficiency of new 
milk warmed, to make three and a half pounds of flour 
into a stiff paste ; roll thin, and make into biscuits. 

306. Rusks. 

Beat seven eggs well, and mix with half a pint of new 
milk in which has been melted four ounces of butter; 
add to it a gill of yeast and three ounces of sugar, and 
put them by degrees into as much flour as will make a 
very light paste, rather like a batter, and let it rise before 
the fire a half hour—then add some more flour to make 
a little stiffer, but not stiff*; work it well and divide into 
small loaves or cakes about five or six inches wide, and 
flatten them. When baked and cold, slice them the 
thickness of rusks, and put them into the oven to brown 
a little. 

307. Gingerbread. 

A pint of molasses, a teacup of sour milk or butter¬ 
milk, a tablespoonful of ginger, two spoonsful of melted 
butter, two teaspoonsful of salaeratus dissolved, and flour 
sufficient to roll. Cut it about half an inch thick, and 
bake in a quick oven. 

308. Soft Gingerbread. 

One cup of cream, one of molasses, a teaspoonful of 
ginger, one of salceratus dissolved, a little salt. Bake in 
half an hour. 

309. Ginger-Nuts. 

One cup of molasses, half a cup of sugar, a spoonful 
1 ginger, one cup of butter, half a cup of sour milk, 
iwo teaspoonsful of salceratus dissolved in boiling water, 
and stirred in after the flour. Make it just stiff enough 
to roll very thin—cut in small cakes, and bake in a slow 
•veil. 

310 Bakers ’ Gingerbread. 

Foui ounce r of salaeratus dissolved, and put in a 


OAKES-SYKUPS. 


So 


gallon of good molasses; four spoonsful of ginger mixed 
with sufficient flour; have four ounces of alum pounded 
and dissolved in a small quantity of boiling water, kept 
boiling until wanted, and pour in last; rub in the flour 
two pounds of butter. Make it as soft as can be rolled 
and cut in squares. 

311. A Genuine Sponge Cake. 

Seven eggs, twelve ounces of sugar, one of butter 
one of sour cream, one of sour milk, a .teaspoonful of 
salaeratus, and one of carraway seed. Mix—bake. 

312. Lemon Syrup. 

One pint of lemon juice, one pound and three-quarters 
of sugar dissolved in the juice by a gentle heat—skim 
. till clear, and then add the rinds, previously peeled off; 
simmer gently eight or ten minutes, and strain through a 
flannel bag. When cool bottle tight with sealed corks. 

313. Orange Syrup. 

To one pint of the juice of fresh oranges add a pound 
and a half of sugar; dissolve the sugar in a gentle heat. 
After the sugar has dissolved put in the peels; then set 
the syrup where it will boil slowly six or eight minutes, 
then strain it through a flannel bag. Do not squeeze the 
bag while the syrup is passing through, if you wish it 
clear. It is nice to flavor pies and puddings. 

314. Blackberry Syrup. 

Take ripe blackberries, simmer them over a moderate 
fire, till they break to pieces, and then strain them 
through a flannel cloth; add one pound of white sugar, 
half an ounce of powdered cinnamon, a quarter of an 
ounce of powdered mace, and two teaspoonsful of pow¬ 
dered cloves to each pint of the liquor. Boil fifteen 
minutes—strain, and when cool, add to each pint oi 
syrup a wine-glass of French* brandy. Bottle, coik 
ieal, and keep it where cool. 

Note. ' This makes a very grateful summer beverage 
Also, it is good when mixed in the proportion of a wine 
glass of syrup to two-thirds of a tumbler of cold wate 
for dysen^erv and similar complaints. 

8 


86 


SYRUPS 


S’RHSEU YES 


315. Elderberry Syrup. 

One pint of molasses to a pint of the juice of perfectly ripe berries, well washed 
and strained—boil together twenty minutes, stirring it constantly. When cold 
add to each quart half a pint of French brandy. Bottle and cork tight. 

Note. Good beverage when mixed with sufficient water, or for bowel com 
plaints, or a light cough. 

316. To Clarify Sugar for Sweetmeats. 

Put yout » gar in a kettle, and to each pound add a gill of cold w'ater ; to every 
three pounds of sugar the whites of one egg beaten to a froth, w^ll mixed with the 
sugar and water. Set it on a slow fire—stir the whole well together, then set it 
where it will boil. As soon as it boils up well take it from the fire and skim it, and 
repeat this operation till the syrup is clear. Put the fruit in when it is cold. 

Note. The fruit should not be crowded while doing—and if there is not suffi¬ 
cient syrup to cover the fruit, take it out of the syrup and put in more water, and 
boil it with the syrup before putting back the fruit. 

317. Important Rules for Making Preserves. 

Rule 1. Equal parts of sugar aud fruit, or pound to pound is good as a general 
rule, though some kinds of fruit require more, and some will do with less than their 
weights of sugar—depends upon their acid. 

Rule 2. Good brown sugar, if clarified before putting in the fruit, does very 
well for most kinds of fruit; and for family use, three-quarters of a pound of sugar 
to a pound of fruit does very well. The nicest kind of white sugar does not need 
clarifying. 

Rule 3. All kinds of fire-proof ware, except iron ware, w r ill do to preserve in 

Rule 4. The fruit should be turned out of the preserving kettle as soon as 
lone, and set away. 

Rule 5. It should be looked to often, to see that it does not ferment; if it 
should, the syrup must be turned off aud scalded, and turned back while hot. 

318. Preserved Quinces. 

After paring, coring, and taking out the parts that are knotty and defective, cut 
them in quarters; put them in your kettle covered with their parings, and a very 
little water; lay a large plate over them to keep in the steam, and boil them till 
they are tender. Take out the quinces, strain the liquor through a bag, and to 
every pint allow a pound of loaf sugar. Boil the juice and'sugar together about 
ten minutes, skimming it well; then put in the quinces and boil them gently 
twenty minutes. When the sugar has completely penetrated them, take them out, 
put them in a glass jar, and turn the juice over them, warm. When cold, tie them 
up with paper dipped in clarified sugar. 

319. Preserved Pine Apples. 

Pare, core, &c. O.ne and a half pounds of loaf sugar to a pound of the apple. 
Mix half the sugar with the apple, and let them lie all night, to extract the juice ; 
then mix them with the remaining half of the sugar, and put the whole in a pre¬ 
serving kettle. Boil it till clear and tender, but not till the slices break. Skim it 
well—set it away to cool; put into large glass or earthen jars, and tie over clarified 
paper. 

320. To Preserve Currants, Gooseberries, Cherries, Grapes or Raspberries. 

One pound of the fiuit to one pound of powdered loaf sugar. Stew half the 
sugar over the fire, and let stand in a cool place two or three hours; then put them 
in a preserving kettle, over a slow fire, and by degrees strew on the rest of the 
sugar; boil them fifteen or twenty minutes, and skim them well. Put them in wide 
mouthed bottles, and when cold seal the corks. 

321. Preserved Apples. 

Prepare a« quinces—chop the apples fine, or quarter them ; allow one pint of 
water to every three pounds of brown sugar—dissolve, then boil the sugar pretty 
thick, skimming it well. Add the apples, the grated peel of one or two lemons 
and two or three pieces of white ginger, and boil till the apples look clear and 
• yellow. Note —Crab apples may be done the same way without paring—are 
next to erauberrt ^ss. 


PRESERVES-TEA-COCOA-COFFEE. 


87 


322. Transparent Apple Sauce. 

Onr pound of loaf sugar dissolved in three pints of water and boiled ; sitim it 

C ut in the apples pared, quartered, and cored, with the juice of lemon, and let them 
til, uncovered, till tender. 

323. G)od Family Apple-Sauce. 

Two quarts of water, a pint of molasses, a root of ginger, and boil all together 
twenty minutes—put in while boiling a peck of pared, quartered and cored apples, 
and boil tho whotis moderately an hour and a half or two hours. 

324. Cider Apple-Sauce. 

Take new sweet cider, and boil it down until it becomes a syrup as thick as 
molasses; when cold strain it through a sieve, then let it boil, and while boiling 
put in your apples pared, quartered, and cored, and stew over a slow coal tire till 
the fruit is perfectly tender. 

325. Preserved Peaches. 

Take the large free-stone peaches, fully grown, but not mellow, pare, halve, or 
quarter them ; crack the stones, take out and break the kernels; put paring and all 
into your preserving kettle, with a very little water; boil till tender; then take 
out and spread the peaches on n large dish to cool. Strain the liquor through a 
sieve or bag. Next day put to each pint of the liquor a pound of loaf sugar. Fut 
the liquor and sugar, dissolved, into the kettle with the peaches, and boil them 
tiowly till they are cjuite soft, skimming all the time. Take the peaches out, put 
them into your jars, and turn the liquor over them warm. 

Note. Do not boil too long, or they will be of a dark color. 

326. Preserved Cherries. 

Dissolve onp pound of white sugar to a pound of fruit. Boil the sugar dissolved, 
arc! when thick, put in the cherries with the stems on, and let them boil till 
transparent. 

To preserve them without, you must take such as are very ripe, push out the 
stones carefully with a darning or tape needle ; make syrup of the juice, and then 
boil the cherries to a thick consistency. 

327. To Make a Good Cup of Tea. 

Three teaspoonsful of tea to a pint of water ; pour on the water boiling hot, and 
let the tea steep about ten or fifteen minutes. 

Note. Black tea is the most healthy—green and black tea mixed half and half 
is healthier and safer for those who drink strong tea, than to trust themselves 
wholly with green. 

328. Cocoa Shells. 

Soak over night, and boil them in the same water in the morning. They are 
somewhat nutritious, healthy and cheap. 

329. Chocolate. 

One pint or less of w r ater to each square of chocolate scraped off fine. Stir it 
while boiling, and let it be uncovered. After boilii.g twenty or thirty m.nutes 
pour in your cream or rich milk, and let it boil up. 

330. Mode of Making Coffee. 

Three tablcspoonsful fresh ground coffee to every pint of pater; put the coffee 
into a basin, and break into it an egg, yolk, white, shell and all—mix well with a 
spoon ; pour on the water warm, not boiling; put into the coffee pot; let it boil up 
and break tltroe times, then stand a few minutes, and it will be as clear as amber 
and the egg will give it a rich taste. 


Vote. Instead of having this work treat upon every subject important to the 
§.;>ntomical housekeeper , we have confined our Recipes to the evoking department 
chiefly For a fuller collection of Recipes upon every variety of subjects we 
«could respectfully refer the reader to our ' l UNIVERSAL RECIPE BOOK." 
after the perusal of which we are confident no housekeeper would part with it for 
many times its cost. 




AN APPENDIX 


OR, SUPPLEMENT, 


Containing many valuable hints pertaining to Coon 
ery, and the use which should be made of this art 
It should be read with care, as many things valu 
able to health and comfort arc therein contained . 
It has been written by a Physician, who is compe 
tent to judge of the things of which he here treats — 
and as a desertation upon the subjects noticed , is 
worth to a family all that this little volume costs. 

OF MAN. 

Man is a compound being - , having two distinct natures 
a body and soul—the former was formed out of the 
earth, and the latter the great Creator breathed intc 
man when he became a living soul. 

Divine Revelation instructs us as to the rich provisions 
of grace and mercy for the soul of man, and it also gives 
to us valuable hints as to the appropriate nourishment 
for his physical nature, while the providence of God 
provides for him all things richly to enjoy. 

He who made man certainly knew what was best for 
him, and he has from time to time given to him instruc¬ 
tions which if attended to will guide him as to the general 
principles upon which his animal nature is to be sup¬ 
ported, so as to be most conducive to health and longevity. 

• 

His Food 

Tt is a physiological truth that man is omniverous, and 
therefore so constituted as to partake of, and enjoy 
almost every kind of food which separately nourishes 


/ 


r 


APPENDIX. 


8V* 

all tlie animal tribes. His teeth, organs of digestion, 
and whole animal nature, are adapted to flesh, fish, and 
all the farinacious and vegetable substances. Thus 
mail, to make him the more grateful to his bountiful 
Creator, is made to enjoy all the good things of Ilis 
providence. 

Notwithstanding our natures are adapted to a mixed 
diet of flesh and vegetables, yet man when first created 
was limited to the latter. “ And God said, Behold, I 
have given you every herb bearing seed, which is upon 
the face of all the earth, and every tree, in which is the 
fruit of a tree yielding seed ; to you it shall be for meat.” 

This law was probably observed from the days of 
Adam until after the flood—a space of more than 1600 
years,—but when Noah and his family came forth from 
the Ark the diet of the race was changed—they were 
allowed, and even commanded to use animal food as well 
as vegetable. “ Every moving thing that liveth shall be 
meat for you; even as the green herb have I given you 
all things. But flesh with the life thereof, which is the 
blood thereof shall ye not eat.” Thus Abraham dressed 
a calf tender and good, and set it before his angel visi¬ 
tants. Thus too when God fed Elijah the Prophet by the 
ravens, they “ brought him bread and flesh in the morn¬ 
ing, and bread and flesh in the evening,”—and thus also 
Christ fed the multitude with fish and bread, partook of 
the same himself, and “ came eating and drinking” like 
other folks, in contradistinction to John, whose “meat 
was locust and wild honey.” 

The Preparation of his Food. 

Man being a reasonable creature it will be supposed 
as a matter of course that he will exercise his reason in 
the preparation of his diet. God gives the material out 
of which to make our bread, but man has to prepare it. 
It is true that he can eat and digest flesh and vegetables 
even in a raw state, but he is not driven to such necessity. 
The means with which he favored, the intelligence with 
which he is endowed, place him under circumstances to 
improve ai d perfect the materials given to him for 

8 * 






APPENDIX. 


db 


nourishment, so as to render them more palatable and 
nealthy. This is done by the art of Cookery , in which 
two very important agents are employed—namely, fire 
and water. 


The Eating of his Food. 

Though we are physiologically adapted to every 
variety of food suited to animals, yet are we to exercise 
our reason as well in partaking of it, as that of prepar¬ 
ing it. “ Milk for babes’’ is as true a saying as it is 
divine. And why? Because they have no teeth to 
masticate meat. To give them meat would be a sin 
against nature. Many an infant by the indiscretion of 
its nurse in this particular, has had its life prematurely 
forfeited. The same remark may apply to old people 
who have lost their teeth, and cannot therefore masticate - 
their food; and whose digestive organs are too feeble to 
perform their functions in a vigorous manner. It may 
*ilso be added that persons of sedentary habits or of 
delicate constitutions, should use great care as to both 
the quality and quantity of their diet. In short we should 
all, the healthy and the vigorous, the delicate and the 
feeble, not violate either by intemperance or indiscretion 
the laws' of our physical natures by an intemperate 
gratification of our appetites. 

The Manner of Eating. 

Always take plenty of time to eat. A thousand fold 
more time is lost by rapid eating than is saved. See 
that ycur food is well cooked, and then take time to eat 
it. Do not swallow your food until it is thoroughly 
masticated by your teeth; for what is omitted by y.oui 
teeth must be done by your stomach—and remembei 
that you had far better wear out your teeth than your 
stomach. You may lose your teeth, and by a pioper 
selection of your diet not lose yftur health ; but you 
cannot lose the use of your stomach without losing 
both your health and your life. 

When you eat do not mix too large a quantity of fluid 
with the solids—the former if received into the stomar I? 


APPENDIX. 


91 


in too large a proportion will greatly etard digestion, 
as the stomach will not act upon tin solids which it 
receives until it disposes of its fluids. This, it will be 
perceived, throws upon that organ frequently an unne¬ 
cessary amount of work, and often lays the foundation 
for debility and fatal disease. If, therefore, we would 
enjoy our food, and receive the benefit from it intended 
ny the Author of our existence, we should rather “ eat 
to live,” than “ live to eat.” Not to insinuate with a late 
writer that “eating is an unpoetical thing.” Nor can I 
say with Lord Byron that “ I dislike to see a woman 
eat.” The supposition too commonly entertained among 
young ladies that living very delicately will add to their 
personal charms, is exceedingly erroneous. A generous 
diet is, in most instances, absolutely essential to the 
complexion ; while indigestion, brought on by a regimen 
ill-adapted to the constitution, is frequently injurious to 
the beauty of the countenance, and destructive to the 
. symmetry of the form. The truth is, there is nothing so* 
beautiful in the human form, as nature adorned with 
health. 

Eating—A Means of Life and its Enjoyment. 

, We cannot live long without eating. We cannot 
enjoy health without eating properly. Hence eating is 
fe a very important duty and privilege granted to us. It is 
-not then improper to regard the manner in which oui 
bodies are nourished and sustained in health in the light 
of an important science. The food adapted to the hu¬ 
man system may be prepared so as to administer to our 
nourishment and comfort, if taken in a seasonable and 
proper manner ; or it may be prepared in a way to 
greatly lessen the pleasure of eating it, and the benefits 
which we should otherwise derive from it. After man 
kind have expeiimented upon these points for many 
thousands of years, and after so much has been thought 
and written on this subject, we may suppose it possible 
It this age for us to arrive at something definite with 
regard to the science of cookery, couched in language 
that any person with common sense can understand ; and 
by a suitable attention : t may become so far proficient 




92 


APPENDIX. 


in the art as will be necessaiy to utility in the discharge 
of the every day indispensable duties of a, prudent and 
skilful housewife. 

Cookery a Science, 

Ana therefore to acquire a knowledge of it, all who 
have is to do should study it. The practical part of this 
sciern e devolves upon all housewives. Rich or poor, all 
should understand it. But how can this science be 
practiced without a correct knowledge of its theory I 
We all know that theory and practice should always be 
united. A correct theory followed out with a corres- 
pondi ngpractice constitutes a right act. And the former 
always should precede the latter. And if it does in this 
department we infer that it will be done just as it ought 
to be. 

Married ladies either have to perform or superintend 
the duties of Domestic Cookery. Hence they should 
always know how it ought to be done ; then they can 
either do it themselves, or superintend their servants 
and see that it is done as it should be; and this, while it 
will increase their influence with their servants and 
domestics, will be pretty sure to give satisfaction to their 
husbands, and all concerned. 

Besides the right management of Domestic Cookery, 
while it administers much to the comfort and health of 
the family, will also contribute to that economy which it 
is the duty of every wife to study in the management of 
the affairs of her household. Hence there are some 
women so versed in this science that they will provide a 
good meal of the very things which others for the want 
of this knowledge would cast aside as useless. It helps 
to know how to “ gather up the fragments that nothing 
be lost,” which is essential to the right exercise of 
economy. A work therefore on Cookery should not be 
to learn persons to be extravagant, but to know how to 
do even thing right, and therefore to turn every thing 
to the best advantage. 

The Theory of Cookery a Study. 

Such a theory can be written, and within the limits (£ a 


APPENDIX. 


93 


small bo ffi—tne learning and experience of the past may 
be collected—all arranged under its appropriate beads 
may be made so plain and simple that any one who can 
read may understand it, and acquire such a knowledge of 
the theory of cookery as will be sufficient for all prac 
tical purposes. 

Numbers of books have already been written upon 
this subject, both in Europe and America, each of which 
has its appropriate excellence. Still just such a book 
as is needful to meet the wants of this great American 
Republic in its length and breadth—in its cities full, and 
the more sparce populated and extended territory of 
country is a desideratum. Such an one this work is 
intended to supply. 

This is a rich country, abounding with all kinds of 
beasts of the field—fowls of the air—fish of the sea— 
the hidden treasures of the sand, and “eviry herb 
bearing seed, which is upon the face of all the earth, 
and every tree, in which is the fruit of a tree yielding 
seed.” 

In view of these facts we should study to know how 
we may best enjoy the good things of this life. For it 
is to this end that our bountiful Creator opens his full 
and liberal hand and strews his blessings round so pro¬ 
fusely The design of this book is to furnish (as far 
as is practicable) some help to the better understand¬ 
ing of the theory and practice of preparing the various 
articles of food, so as to contribute to the pleasure and 
oenefit of the eater. In doing of which, we shall 
endeavor to avoid two extremes. One is not to encum- 
oer the book with superfluous receipts, and thereby 
make it unnecessarily large and expensive—and the 
other is not to make it so small as to render it necessary 
vo leave out many things necessary to constitute it a 
». ,mplete manual for Domestic Cookery. 

The Practice of Cookery derived from its Theory, 

This position is too obvious to require proof. It i3 
<iiue that there are many ways to obtain its theory. The 
mother may teach her daughter—the mistress her maid 


94 


APFENDIX. 


It may be handed down from generation to generation 
in a traditional manner; and no doubt many good things 
have been preserved in the art of cookery in this way. 
So far as this goes towards advancing the art, it demon¬ 
strates the fact that the practice of cookery is derived 
from its theory. 

But concerning this mode of imparting its theory, all 
must perceive that it is too limited for general use—it 
must of necessity be confined to a favored few, and 
quite too limited for that few. The truth is, the door is 
open for all to become if. they desire good practical 
cooks—to avail themselves of all that the favored few 
have acquired from oral instruction, and much more by 
a careful perusal and study as their necessities may 
require of the numerous and well attested receipts con¬ 
tained in this volume. 

Order and Cleanliness important items in Cookery. 

“ A place for every thing and every thing in its place,” 
is a wise remark, and peculiarly important to all who 
would be successful in the art of cookery or good house¬ 
wifery. Order, by which a person is enabled to keep 
all things in their proper places, is indispensable. For 
where order is wanting, neatness and cleanliness will 
also be wanting. To be always cleaning shows a great 
want of order. Such persons cannot be neat, as they 
generally keep themselves in business by soiling one 
thing as fast as they clean another. Some woman are 
always fussing and mussing, and complaining that their 
work is never done—and all this for the want of system 
in the performance of their duties, and the regulation ot 
their household affairs. A visit to their kitchen will 
make “ long teeth.” No matter how good the provision 
which is set upon the table, or how well it may be 
cooked, yet if the cook looks sluttish, or it be known 
that she is not neat and cleanlv, it will be “ eaten with 
long teeth,” which will take from the pleasure which 
Otherwise would be enjoyed at that table, more than a 
hundred per cent. 

A plain dish well cooked, in a neat place, every thing 


1 


APPENDIX. 


96 


in gooa order around, and especially a cook whose per¬ 
son looks clean and tidy, any one can enjoy—and 
certainly would prefer to that of a sumptuous table, 
spread out with every variety to sharpen the appetite, 
and invite a hearty participation, except that simple 
commodity of cleanliness. 

Good Cookery necessary to Good Health. 

Good cookery contributes to a good appetite, ana a 
good appetite contributes to good health. Health and 
cheerfulness depend much upon the state of the stomach. 
Let its functions be healthy and vigorous, and health 
will flow out as a consequence. Hence it is not unim¬ 
portant to consult what will best promote the regular 
peiformance of the natural functions of this organ. Our 
diet rightly prepared, and temperately enjoyed, constitute 
the natural means through which the stomach imparts 
nutrition to all the parts of the human system. Dr. 
Cheyne says, “ he that would have a clear head must 
have a clean stomach.” Dr. Waterhouse adds, “the 
faculty the stomach has of communicating the im¬ 
pressions made by the various substances that are put 
into it is such, that it seems more like a nervous expan¬ 
sion from the brain than a mere receptable for food.” 
Dr. Ivitchiner asserts that “ the stomach is the mainspring 
of our system; if it be not sufficiently wound up to 
warm and support the circulation, the whole business of 
life will, in proportion, be ineffectually performed. We 
can neither think with precision, walk with vigor, sit 
down with comfort, nor. sleep with tranquility. There 
would be no difficulty in proving that it influences, much 
more than people imagine, all our actions.” 

An anecdote is related of Dr. Samuel Parr, a profound 
Greek scholar and Christian philosopher, who was born 
1746 and died 1825. A few weeks before his death, 
for he was conscious that he had but a short time to live, 
he made arrangements for his funeral ; and amongst 
other things, he prepared a bill of fare for his funeral 
dinner. The dishes were all cold. He expressed his 
regret to a clerical friend, that he could not give them a 



?13 


appendix. 


hot dinner, “ but that is impossible” he said, “ for there 
is no convenience in the house to cook for so large a num¬ 
ber. I am much afraid,” he continued, “ lest you parsons 
should get a hot dinner for yourselves, and leave the poor 
laymen to the cold meat; but I should be very angry if 1 
could know it. I always liked to take care of my own 
6tomach, and other people’s. If that is wrong nothing 
can be right.” 

Hence Descartes, an eminent philosopher of the 18th 
century, when enjoying himself over a good dinner, was 
addressed by a fribble of a marquis, “ Hey ! what, do you 
philosophers eat dainties'?” To which he gave the 
following laconic reply—“ Do you think that God made 
good things only for fools 1” 




















' 

, 













































































































































































































































FARMER’S GUIDE 


IN " I F. 

MANAGEMENT 

OF 

DOMESTIC ANIMALS, 


AND 

THE TREATMENT OF THEIR DISEASES 

* 

\ 

Treatise on Horses, Mules, Neat Cattle, 
Slieep, Swine, Poultry, Bees, etc. 

. BY THOMAS B. WILLIAMS. 


EMBELLISHED WITH ENGRAVINGS. 


NEW YORK: 

E. C. BRIDGMAN, 
5 BARCLAY STREET. 







































































PREFACE. 


A knowledge of the proper management of domes* 
tic animals, and particularly of the causes, preventives, 
symptoms, and treatment, of the various complaints 
thej' are subject to, should be possessed by every farmer. 
Should a member of his family be indisposed, the 
medical adviser, expressly educated to prescribe for “the 
ills that (human) flesh is heir to,” can be readily called 
in, and the case properly treated. But for his quadru¬ 
pedal and gallinaceous tribes — with the exception, per¬ 
haps, of here and there a farrier — no such provision ex¬ 
ists ; and the farmer, when an animal is attacKea .jf dis¬ 
ease, has to rely upon his own skill and resources for 
its treatment. The dictates of humanity, therefore, as 
well as a proper regard for the welfare of his flocks, 
render a knowledge of the proper course to be pursued 
at such times indispensable. It is with a consciousness 
of this necessity, and in a measure to supply the wants 
it indicates, that the present work has been prepared. 
In addition to the experience of the writer, information 
has been drawn from the best authorities, some of it 
from voluminous works not generally accessible; and 
indeed were they, few farmers would have either the 
time or the patience to glean it out. 

It has been the design of the writer, to make the work 
strictly practical — to leave speculative reasonings to vol- 



10 


PREFACE. 


umes prepared for those who have time to spend in their 
perusal — in short, to avoid all superfluous detail, and 
give the information in as few words as a proper under¬ 
standing of it would permit. He has given no directions 
which will not be clearly understood, and which may 
not be easily followed ; and among the prescrptions 
which he has furnished for the cure or amelioration of 
animal diseases, he believes none will be found which 
are not readily available by every farmer. In every 
case the treatment recommended may be relied on and 
regarded as neither untried nor hazardous, but such as 
will generally prove successful. 

It was the apology of an eminent writer, for extend¬ 
ing a work through several large volumes, that he “had 
not time to make it more briefand although, to those 
;vho have not made the experiment, it may appear un¬ 
reasonable, it may be safely asserted, that, to condense 
and give within the limits of the present volume, any¬ 
thing like the amount of information which, on exami¬ 
nation, it will be found to contain, requires far more 
time, labor, and patience, than to compile a work of sev¬ 
eral times the size. 

With these observations, the Farmer's Guide is re¬ 
spectfully submitted to the judgment of those, for whom 
it has been especially prepared, in the confident hope 
that it will be found adequate to the purposes for which 
it is designed. 


T. B W. 


CONTENTS 


HIE HORSE. page 

To choose a Horse. 

Bots anu vv.mns. 

A Cold or Cough. 

Founder. 

Windgalls. 

Bone-Spavin. 

Blood-Spavin. 

Ringbone..,. 

Glanders. 

Heaves, or Broken Wind. 

The Staggers. 

The Scratches. 

The Grease. 

Poll-Evil. 

Lameness in the Slide. 

Horse-Distemper, or Catarrh. 

Diabetes. 

Slabbers.. 

Sprain of the Knee or Ankle. 

Bruises and Blows. 

Swellings... 

Wounds. 

Spring-Halt. 

Diseases and Hurts of the Feet._ 

Hool-Bound. 

Cracked Hoofs . 

Thrush, or Frog-Ail. 

Galled Back. 

Fevers. 

Scours. 

Windy Colic. 

The Dry Gripes. 

Grubs. 

Bleeding. 

Keeping Horses Clean, Currying, 

&c. 

Rearing Colts. 

THE MULE. 

NEAT CATTLE. 

Rules for selecting a Good Milch- 

Cow . 

Marks of good working Oxen. 

To ascertain the Age of Cattle_ 

Treatment for preserving Cattle in 

good Health... 

To make Tar-water for Cattle__ 

Physic. 

Purging Drink. 

Bleeding. 

Hoven, or Swelling of the Bowels. 

Poisons. 

Choking. 

Coughs, Colds, and Hoose. 

Quinsy. 

Wounds. 

Staggers. 


NEAT CATTLE—. tags 

Bloody Murrain..43 

Red Water.44 

Lice.45 

Fever.45 

Inflammation of the Stomach.45 

Inflammation of the Bowels. 46 

Inflammation of the Lungs.46 

The Frenzy, or Inflammation of 

the Brain. 47 

Madness. 47 

Bots and Worms. 47 

Colic. 48 

Yellows, or Jaundice.48 

Dysentery, Diarrhoea, or Loose¬ 
ness.49 

Diuretics. 49 

Black Tongue. 50 

Hom-Ail, or Hollow Horn. 50 

Hoof-Ail. 5L 

Mange, Scrofula, Scurf, or Scab.. 51. 

Loss of Cud.52 

Tail Disease. 52 

Black-Leg.52 

Over-heated and Over worked._.53 

Rupture, Breach, or Hernia.54 

Warts. 54 

Wens.54 

Bruises and Sores.55 

Stroke of the Whip in the Eye.... 55 

Chafe in the Eye.55 

Film on the Eye. 56 

Weak and Inflamed Eyes. 56 

Hide-bound. 56 

Feeding Oxen. 56 

Shoeing Oxen. 56 

Sore Necks in Oxen.57 

Currying Cattle. 57 

Locked Jaw. 57 

Stings of Hornets and Bees. 57 

Bite of Poisonous Snakes.57 

Ulcers. 57 

Treatment of Cows.58 

Milking Cows before Calving.59 

Management of Cows at Calving.. 58 
Treatment of Cows after Calving. 58 
Treatment of Cows that will not 

own their Calves. 58 

Milk Fever.59 

Sore Teats... 59 

Garget.59 

Caked Bag. 59 

Kicking Cow. 60 

Cows holding up their Milk. 60 

To prevent a Cow from sucking 

herself.60 

Cows drying up suddenly.60' 

Milking. 60 


13 

13 

15 

17 

18 

19 

19 

19 

19 

20 

20 

21 

22 

22 

23 

23 

24 

24 

24 

25 

25 

25 

25 

26 

27 

27 

27 

28 

28 

28 

29 

30 

30 

3L 

31 

31 

31 

32 

34 

34 

36 

36 

36 

38 

38 

39 

39 

39 

40 

41 

41 

42 

42 

43! 







































































































12 


CONTENTS. 


NEAT CATTLE—. face. 

Cream. 61 

Churning the whole Milk.61 

Cheese. 61 

Rennet. 61 

Drying up a Cow. 62 

Treatment of Calves. 62 

Scours in Calves. 62 

Hoose in Calves. 63 

THE SHEEP. 63 

Management of Sheep during the 

Spring. 64 

Management of Sheep in Summer 65 
Management of Sheep during Au¬ 
tumn. 65 

Management of Sheep in Winter.. 65 

Feeding Sheep in Winter.66 

Management of Sheep at Yeaning- 

time. 67 

Management of Lambs. 67 

Weaning. 68 

Castration of Lambs. 68 

Washing Sheep. 68 

Shearing. 69 

To prevent Sheep from taking Cold 

alter Shearing.69 

To learn the Age of Sheep. 69 

Racks, Mangers, Feeding-Troughs. 69 

Sheep-Barns, or Shelters.70 

Diseases in Sheep.70 

Rot. 70 

Foot-rot. 71 

Flies on Sheep.71 

Lice and Ticks on Sheep. 71 

Staggers.71 

Sturdy, or Water in the Head.... 72 

Scab.73 

Scours, or Diarrhoea.73 

Scours in Lambs. 73 

Dysentery.74 

Foul Noses.74 

Sore Eyes.74 

Caked Bag.74 

Hoven.75 

Costiveness. 75 

Colds and Influenza.75 

Inflammation of the Lungs.75 

Inflammation of the Brain.75 

Pelt-Rot.76 

Small-Pox, or Cow-Pox.76 

Sore and swollen Mouth.76 

Wounds and Cuts.76 

Fevers.76 

Docking Sheep and Lambs.77 

Stretches.77 

Gad-Flies, Worms, or Maggots in 

the Head.77 

Poison. 78 

Bleeding. 78 

To protect Sheep and Lambs from 

Dogs, Foxes, and Wolves.79 

SWINE.79 

Breeding.79 

Management of Pigs.80 

Genera] Management of Swine.... 80 


SWfNE...PAQB. 

Pens.85 

Fattening. 80 

Diseases of Swine.82 

Measles. 82 

Issues...... 82 

Quinsy. 82 

Sore Throat. 83 

Colds, Coughs, and Inflammation 

of the Brain.83 

Rupture.83 

Scours.83 

Blind Staggers.84 

Bruises and Cuts.84 

Swellings. 84 

Catarrh.84 

Itch, Scab, or Mange. 84 

Fevers.84 

Costiveness. 65 

Kidney-Worm.85 

Swine-Pox. 65 

Black Teeth.85 

Murrain.85 

Universal Specific. 86 

Physic. 86 

Bleeding.86 

Preventing Swine from rooting... 86 

POULTRY. 86 

Hens. 87 

Food.87 

Hen-House. 88 

Breeding. 88 

Diseases of Hens.89 

Gapes or Pip.89 

Roup, Croup, and Catarrh.89 

Costiveness.89 

Flux, or Looseness.89 

Lice.89 

Geese.89 

Turkeys.90 

Ducks.90 

Doves, or Pigeons. 9i 

Canary and other Birds.91 

THE DOG.91 

Cold.91 

Purgative Drink for Dogs.92 

Dog Distemper.92 

Dog-Ail. 92 

Rabies, or Madness.92 

THE BEE.93 

Constnjction of a Bee-hive. 93 

Improved Machine for feeding Bees 94 

To hive Bees.94 

To take the Honey without de¬ 
stroying the Bees.95 

To destroy the Bee-Miller.95 

Preserving old Hives.95 

Winter Management. 9} 

Spring Management. 96 

To cultivate Bee-Flowers.97 

To manage Bees generally.97 

To purify Honey.98 

CHOICE FRUITS.99 


Agricultural Societies and Fairs... ..10# 




















































































































THE 


/ 

FARMER’S GUIDE. 


the horse. 

Op all animals created for the use of man, the horse is 
acknowledged to be the most serviceable, and is the most 
abused by the unthinking and unmerciful. It is tracta 
ble, if broken while young. While it is difficult at this 
day to determine from what quarter of the world horses 
were originally brought, it is most probable that they 
came from Asia. They likewise, for ages, have been 
found in their wild state, in the vast plains of Africa, and 
in other parts of the world, where their meat has been 
used for food by the natives. 

TO CHOOSE A HORSE. 

While it requires much skill to select a horse that is 
good in every respect, it is very difficult to give such par¬ 
ticular directions as will always insure the purchaser 
against being deceived. To those'unacquainted with 
this animal, and the arts and deceptions often practised 
by the horse-dealer, it may appear unaccountable that 
as definite instructions can not be given for the purchase 
of a horse as of other animals. A few general direc¬ 
tions are all the limits of this work will allow. A short 
trial is the best way of estimating his worth ; but where 
this is not allowed, the following suggestions are submit¬ 
ted, and, if followed, will be as sure a safeguard as it is 
possible to have. 

The eyes should first be examined as closely as possi¬ 
ble, as dealers of long experience are often deceived in 
them. Clearness of the eyes is a pretty sure evidence of 
their goodness. It is a bad sign when they appear life 
less or unusually flat. Again, it is a sure indication of 




£4 


THE FARMER’S GUIDE. 


imperfect sight, when he is brought out of a dark stable, 
for him to wrinkle his brow often, and look up, appa¬ 
rently endeavoring to see plainer. 

The teeth, in the next place, will require particular 
examination. A horse has six teeth above and six below in 
the foremouth, which are denominated the cutting teeth. 
At about two and a half years old it changes two on the 
top and two on the bottom, which are called the nippers ; 
at three and a half it changes two others; at four and a 
half years it changes the nook teeth ; at five years old it 
has a full mouth , when the tusks appear. At six years 
old, the nook teeth are a little hollow; at seven years 
there is a black mark like the end of a ripe bean; after 
seven years it is difficult to ascertain the exact age of the 
animal, but as years increase, the flesh will be observed 
to shrink from the teeth, which grow long and yellow. 

The feet should next be examined. They should be 
smooth and tough, of a middle size, without wrinkles. 
The heels should be firm, and not spongy, the frogs horny 
and dry, and the soles somewhat hollow, like the inside 
of a dish or bowl. 

Particular regard should be had to the limhs, to see 
that they are free from splents* and windgalls the 
knees should be straight, and not bending, or what is 
called a calf’s knee ; the hack sinews strong, well braced, 
and free from swellings of all kinds; and the hocks lean, 
and free from spavins and all tumors. The body should 
be about the medium size, the hack straight, or have only 
a moderate sinking below the withers. When the back 
of a horse is low, or higher behind than before, it is very 
unsightly, and a sign of weakness. The ribs should be 
large; the flanks full; a horse with a short hind quarter 
does not look well. 

It is very important that the wind of the horse should 
be regarded; this can easily be ascertained by the mo¬ 
tion of his flanks, after driving him fast for a few rods 
soon after he drinks in the morning. A broken-winded 
horse always pinches in his flanks, with a very slow mo- 

* There are several kinds of sp ents, viz., the bone-splent, the blood 
splent, and the horn spient. 

t Windgalls are soft tumors seated on either side of the fetlock joint- 


THE HORSE. 


15 


lion, and drops them suddenly ; yet horses whose wind 
is perfectly good, may breathe thick, in foggy weather, 
or if foul fed and without sufficient exercise. 

I here are other particulars that should be observed in 
choosing a horse. If his head be large, and his neck 
fleshy, he will go heavy. It is well to ascertain the 
temj>er of a horse. If it is good it greatly adds to his 
value; but if bad, it is always unsafe to use him : this 
can be easily ascertained by a short trial. 

1 hese few instructions may be of great use in pur¬ 
chasing horses ; but it requires experien ;e before trust¬ 
ing to one's own judgment, for probably in no business 
are the arts of deception carried farther than by the 
horse dealer; and the best judges are often much de¬ 
ceived. 

We come now to treat of the diseases of this noble 
animal, with their symptoms and treatment. 

BOTTS AND WORMS. 

Much has been said respecting worms in horses, with 
but little knowledge. Many horses are kept weak, and 
low T in flesh, and are killed by them. Horses that are 
well kept are not so subject to worms as those that are 
hard worked and badly fed. There are different species 
of worms, but the worst kind is the long round worm, 
resembling the common earth-worm, of from five to eight 
inches in length. They are very hard, and inhabit the 
small intestines. 

Symptoms .—The symptoms are various, as the animals 
are constitutionally different, and the difficulty seated in 
different parts of the body. When the botts are in the 
rectum, they are not dangerous, but are often thrust out 
with the dung. They sometimes breed in the stomach, 
and often cause convulsions and death. Violent agonies 
of the creature are an indication of their existence in 
that part of the body. The eye, also, is dull and glazed. 
1 hey are often attended with a voracious appetite, W'hich 
continues to the last. 

Cure .—A strong dose of physic, or an injection of lin¬ 
seed oil, will sometimes effect a cure. If physic is pre 
ferred, take 1 oz. aloes, 1 dram of calomel (8 drams to 


16 


THE PARMER’S GUIDE. 


the oz.), 1 dram oil of aniseseed, 2 drams of powdered 
ginger; beat all up together in a mortar, till the aloes 
are well broken, and the whole is brought to a paste— 
which roll into a ball, and give, fasting for one hour after ; 
also give a small quantity of warm water, gently walking 
the horse until it operates. Tt will be well to see thaf 
the horse is open in body before giving this ball; the an¬ 
imal should also rest for twenty-four hours. If the horse 
is of small size, the dose must not be quite as large as 
above specified. If this should not effect a cure, the 
dose must not be repeated short of one week. There is 
another kind of worm, small, round, and hard, that re¬ 
quires different treatment, to destroy which give the fol¬ 
lowing : 1 dram of calomel, 6 do. of jalap, 6 do. of rhu¬ 
barb in powder, wrought into a paste and given as above. 
A small quantity of rosin , dried and*powdered, may be 
given before the worm-physic is taken. One ounce per 
day will be of much benefit. 

Botanical Cure for Botts in the Stomach, —Take 8 oz. 
of dried sage, boil it thoroughly in as small a quantity of 
water as will answer to get its strength ; strain it well; 
add 1 pt. of sweet milk, and 1 pt. of molasses ; give it to 
the animal; and when it enters the stomach the botts 
will relinquish their hold and fill themselves with the 
sweet milk, and the horse will immediately be relieved, 
when a thorough potion of purgative medicine should 
be given to carry off the botts, and the animal will 
speedily recover. This is considered by many who have 
tried it, to be the most safe and effectual remedy for the 
botts. 

Remarks.— It requires much judgment to distinguish 
between the botts and the colic, and similar complaints. 
Horses are frequently killed by administering powerful 
medicines, when a simple purgative would have removed 
the complaint. Probably for no other malady are there 
as many remedies prescribed as for this, among which 
are the following: Entrails of fowls, grease, oil, ashes, 
rye-heads, fresh meat, blood, tobacco, one spoonful of 
slaked lime, castile soap, molasses, vinegar, soot, new 
milk, honey, train-oil, laudanum, gin, &c. Care should 
be taken in administering the above articles, as some of 


THE HORSE. 


1 ? 


them are very powerful. Many times when a horse is 
taken with either colic or botts , it is found to be very 
difficult to get an operation of the medicine given, on ac¬ 
count of the intestines being completely bound up. 
Chalk and vinegar are sometimes used as a last remedy, 
when purgative medicines and injections have failed to 
operate. When this medicine is administered, it is sure 
to force a passage in a few minutes or kill the animal. 

Directions. —Take i lb. of pulverized chalk, and 1 pt. 
of strong vinegar; put them into a long-necked bottle 
together, when a powerful fermentation will take place; 
put the forefinger over the mouth of the bottle, and 
shake it well; then place the neck of the bottle in the 
throat of the animal, while his head is extended ; take 
off the finger, and the contents of the bottle will immedi¬ 
ately force its way down the throat. 

A COLD OR COUGH. 

A cold is of such common occurrence, that little atten 
tion is generally paid to it; yet loug experience has 
proved that a cold is the foundation of most of the dis¬ 
eases incident to horses. A cold is the result of driving 
the horse till he is hot, and then allowing him to stand 
exposed to the cold, or neglecting to rub him down after 
a hard day’s work. When a horse has caught cold, a 
cough will follow ; his eyes will be watery, the kernels 
about his ears and under his jaws will swell, and a 
slight running at the nose will be apparent. Occasion¬ 
ally the horse will be feverish, and refuse his food. If 
the cough is very violent, a slight bleeding will generally 
relieve him. Should this not effect a cure, and he refuse 
his food and appear feverish, give him the following 
drink : 2 oz. juice of liquorice, 2 oz. salt of tartar, 2 
drams of saffron, 2 oz. honey; dissolve the whole to¬ 
gether, in hot water, and give it nearly cold. This dAnk 
can be given as occasion requires, but let twenty-four 
hours first elapse. Or give, if more convenient, 4 oz. 
aniseseed, 2 oz. liquorice root, 1 oz. gum scammony, 1 
oz. nitre ; boil these together in three pints of water, for 
fifteen minutes, strain the liquor, add 2 oz. honey, and 
give blood warm. If the cough has been of long stand 


JS 


TJIE FARMER’S GUIDE. 


ing, with loss of appetite, weakness, and wasting of flesn, 
it will be necessary to take a moderate quantity of blood. 
The next day give six quarts of scalded bran, and at 
night the following: 1 oz. powdered aniseseed, 1 oz. 
liquorice, 1 dram calomel; work them into a ball with 
stale bread. The horse should not be worked for two 
days, and should be kept from drinking very cold water. 
It is well, at the end of two days, to give the following 
dose : i oz. powdered ginger, 1 oz. aloes, 1 oz. castiie 
soap ; put them into a mortar, and make them into a ball 
with wheat or rye bran. One hour after giving the 
above, give 3 quarts of warm water, and walk him mod¬ 
erately for an hour or two. 

Other Remedies .—Give } lb. Epsom salts, and on the 
following day take the small boughs of the cedar, cut 
fine and mixed with meal or wet oats. Or, take 2 oz. 
sulphur, mix with human urine, and give wuth his food. 
Or, take a handful of arsesmart, chopped fine, with hay 
or grain. Or, boil 1 qt. flaxseed half and hour, and gwe 
with meal mixed with bran. 

FOUNDER 

Is an inflammation of the foot, and is occasioned b y 
over exertion, great heat (especially when followed by 
drinking freely of cold water), or overloading the siom- 
ach with heavy grain. Horses are oftener hurt in die 
feet than anywhere else. The utmost care should be 
taken, while travelling, to let them drink but little at a 
time, and never to feed with unripe grain (especially 
corn). When a horse is foundered, he will show it by 
great pain and fever in the feet, and extreme lameness 
If the attack is very severe, it will be necessary at once 
to bleed freely from the foot, remove the shoes, and pare 
the hoofs ; after which, place the feet in warm water, oi 
apply flannel wet in warm water, for one hour; then ap¬ 
ply poultices for two or three hours. He ought not to be 
worked for three days. If the attack is slight, moderate 
bleeding will relieve him. After a horse has once been 
foundered he is more liable to be injured again in the 
same manner. 


THE HORSE. 


19 


WIN DGALLS. 

Windgalls are generally found on the hind legs, in the 
neighborhood of the fetlock, and are generally occa¬ 
sioned by violent action and straining of the tendons. 
They not only injure the appearance of the horse, but 
often produce lameness. A very small windgall may 
not injure a horse for a great length of time, and may be 
removed by placing a tight bandage upon it; but if the sac 
is large, bathe it with warm vinegar and spirits of wine, 
putting a tight bandage round it. If this should fail of 
a cure, lay on blistering ointment until it is removed. 

BON E-SPAVi N. 

The bone-spavin is a long excrescence or hard swel¬ 
ling on the inside of the hock in a horse’s leg, and it is 
produced by either kicks or blows, and sometimes by 
natural causes. Spavins by the former are more easily 
cured than by the latter, and are also more easily cured in 
young than in old horses. Sometimes severe lameness is 
produced when the spavin is first coming out, after which 
it is better for a while, and is succeeded again by severe 
lameness. 

Treatment .—When the spavin first appears, apply a 
blister every ten days, which will often effect a cure in a 
young horse. If the horse is old, the blisters should be 
applied oftener. A hot iron is sometimes applied with 
success, but must be used with great caution. 

BLOOD-SPAVI N. 

Blood-spavins are generally brought on by hard labor, 
when the horse is young, and sometimes when he is full- 
grown. This spavin consists in a dilation of the vein that 
runs along the inside of the hock, and forms a soft swel¬ 
ling in the hollow part, which in time renders the horse 
lame. On discovering the enlargement of the vein, or a 
bag forming, lay on some blistering ointment, and in 
three days after, bathe the part affected with hot vinegar, 
adding a little saltpetre with it; and also a pply a ban 
dage to keep down the swelling. 

R I NG BON E. 

This is too well known to need a particular descrip¬ 
tion here. It may be well, however, to remark, that it 



20 


THE FARMIft’s GUIDE. 


is a deposite of hard bony matter in one of the pasterns v 
between the fetlock and the foot; but if the pastern be 
long, it is generally near the foot. A ringbone is diffi¬ 
cult to cure; and the only successful treatment is by ac¬ 
tive blistering in its first stages, or by making a few holes 
just through the skin, and rubbing well with some pene¬ 
trating mild oil, followed by blistering. As a last resort, 
apply the cautery. 

GLANDERS. 

This is one of the few disorder to which the horse is 
subject that, unless taken in its first stages, baffles the 
skill of the most celebrated doctors. People often mis¬ 
take other disorders for the glanders. The disease is 
sometimes communicated by contagion, sometimes it is 
the result of hereditary transmission, and frequently pro¬ 
duced by great fatigue and exhaustion. 

Symptoms .—The matter discharged from the nostrils 
of a glandered horse, is either whitish, yellow, greenish, 
or tinged with blood. When the disease has been of 
long standing, and the bones are affected, the matter be¬ 
comes black, and is very offensive. The glanders are 
always attended with a swelling of the kernels or glands 
under the jaws ; but in every other respect the horse is 
healthy and sound, till the disorder has continued a long 
time. If the glands under the jaw do not continue to 
swell, and the disorder be recently contracted, a cure 
can be often effected by applying the following : 1 oz. of 
rochealum, 1 oz. white vitriol; powder them well, put 
them in a pint of warm vinegar, and syringe about an 
ounce up his nostrils every day. 

HEAVES, OR BROKEN WIND. 

The heaves may usually be avoided, but after this dis¬ 
ease is once seated it can not be cured. All that can be 
done, therefore, is to give rules for prevention, and some 
remedies that will afford relief when it is seated, and 
render the horse capable of performing tolerable good 
service, notwithstanding his misfortune. The first symp¬ 
tom of a broken wind is a dry cough, with an increased 
appetite, and a disposition to drink large quantities of 
water. Sometimes the disorder is induced by a sudden 


/ 


THE HORSE. 


21 


transition from heat to cold, or being confined in damp, 
cold stables, after severe working. When a horse is 
troubled with an obstinate dry cough, it will greatly re¬ 
lieve him to bleed him moderately ; after which give him 
two or three doses of physic. Prepare the following: 
4 oz. gum ammoniac, 4 oz. asafoetida, 4 oz. squills, J oz. 
saffron, 6 drams of cinnabar of antimony; make the 
whole up into balls about the size of a large walnut, 
adding a little honey and liquorice, and give one every 
other morning. Another: take 1 oz. ginger, 2 table- 
spoonfuls of tar, and the yolk of an egg, and give every 
morning—letting the animal drink weak lime-water three 
times a day. The diet should also be carefully at¬ 
tended to. It will greatly relieve a horse, troubled with 
this complaint, to feed him with roots, and wet the hay 
as well as the grain on which he is fed. He should have 
7?wderate exercise, but none that is violent; and with 
dry and clean stables he will last for years. 

THE STAGGERS. 

This is a dangerous disease, and should receive atten¬ 
tion at once. It is caused by the liver making blood so 
fast that the cavity of the heart is overloaded, and the 
blood flies up the neck vein till the head is likewise over¬ 
loaded ; and unless relief be obtained the horse soon dies. 

Symptoms .—The most common are drowsiness, in¬ 
flamed eyes, a disposition to reel, feebleness, loss of 
appetite, and the head hanging down or resting on the 
manger. The horse soon reels, and falls down, and 
sometimes bites everything that comes in his way. 

Cure .—Tn the first place bleed him, by striking the 
vein in several places at once, and taking away four or 
five quarts of blood, according to the size of the animal. 
Let his head and shoulders be raised by putting a quan¬ 
tity of straw under them. If he survive the first fit, cut 
several rowels, and give him clysters twice a day, made 
of barley-water, adding a little sweet-oil and salt; and 
blow up his nostrils a small quantity of cayenne peppei 
or white hellebore ; also give him, in one quart of warm 
water, ^ oz. camphor, 16 grains turbith mineral or ^ an 
oz. ginger, 4 grs. Peruvian bark. If he appears to be 
2 * 


22 


THE FARMER’S GUIDE. 


in severe pain, give him, in a little warm water, 1 oz, 
opium, 1 gill syrup of poppies, 1 oz. tincture guaiacum. 
Care should be taken that he does not knock his head 
against anything, as that would aggravate the disorder. 
He will need a small dose of physic once a fortnight foi 
two months. 

THE SCRATCHES. 

This disease is often very troublesome to the horse, 
and, unless speedily cured, often renders him lame and 
unfit for use. Sometimes in slight attacks of it, after 
properly cleansing the parts with weak soap-suds, a little 
flour of sulphur and spirits of wine or vinegar, made into 
an ointment and applied to the cracks, will effect a cure. 
Another: take 1 lb. hog’s-lard, 4 oz. white-lead, 2 oz. 
powdered alum, 1 oz. white vitriol, \ oz. sugar of lead, 
3 oz. olive oil ; pulverize all but the lard, in a mortar or 
on a stone slab ; then add the lard, and work the whole 
together until united. A small quantity must be put on 
the part afflicted, night and morning. In case of wounds 
or injuries from shoe-corks, it will be best to spread the 
ointment on bats of tow, and secure them with bandages. 
This is a neat and very convenient composition, that 
ought to be kept on hand through the winter. If this 
disease is not soon checked, it will run into anothei 
called the grease, which requires more particular atten¬ 
tion. 

THE GREASE. 

This disorder is generally brought on by soft corns, 
want of proper cleaning, bad stable-management, hard 
usage, or an impure state of the blood. A table-spoon¬ 
ful of nitre and sulphur, in equal parts, given each day 
with his food, is calculated to prevent the grease and 
refine the blood. 

Treatment .—When you first discover the horse’s legs 
to swell after standing several hours, be careful to wash 
them clean with vinegar and water or soap-suds, every 
time he comes in, which may prevent or cure the com¬ 
plaint. If this should fail, some simple cooling ointment 
can be applied. If the disease is not soon removed, and 
cracks make their appearance, a common poultice, with 


THE HOUSE. 


23 


a few carrots well boiled and mashed, should be applied, 
which will generally effect a cure ; yet, after a few days, 
when the cracks have healed, a thick flannel cloth should 
be bound round the affected part, and remain for four or 
five days. It will greatly assist the full recovery of the 
animal if, while under treatment, he be kept on green 
food, and little or no grain be allowed him. If he be 
able, he ought daily to be moderately exercised. 

POLL-EVIL. 

This disorder results from some contusion or injury 
about the head, which produces a swelling, that eventu¬ 
ally breaks. When it first makes its appearance, blis¬ 
tering will greatly abate the inflammation, and may scat¬ 
ter it; but if this should fail, cold lotions, a moderate 
dose of physic, and bleeding, will usually effect the ob¬ 
ject. If the swelling still continue, it can be brought 
to a state fit for opening by warm poultices. After open¬ 
ing, it is important that the wound should be thoroughly 
cleansed before it is permitted to heal. 

LAMENESS IN THE STIFLE. 

The stifle is a very tender part of the horse, and very 
subject to injury; but it can generally be cured if taken 
in season. A horse that is lame in the stifle generally 
treads on his toe, and can not set his heel to the ground 
without great pain. 

R&mcdy .—For merely a strain in the stifle, take vine¬ 
gar and a small quantity of oil of spikenard and worm¬ 
wood, and bathe while warm, holding a hot shovel near 
the affected part; this will soon contract the ligaments 
and effect a cure. But should the stifle be out of place, 
it will be necessary to bring it to its usual position by 
tying a rope round the foot, and drawing it back for two 
or three minutes, as much as the strength of one man 
will allow. This operation sometimes needs repeating 
two or three mornings in succession. It may be neces¬ 
sary to apply a stifle-shoe to the foot of the well leg, to 
cause the animal to stand on the lame foot for two oi 
three days. After the above treatment, take white-oak 
bark, and the bark of the sumac, in equal quantities, and 
a small quantity of tobacco ; boil them for one hour in 


24 


THE FARMER’S GUIDE. 


water, afterward adding a teaspoonful of cayenne pep¬ 
per, and bathe the affected part as before. The least 
should not he used until 'perfectly well, as he will he subject 
to the same accident till thoroughly cured. 

HORSE-DISTEMPER, OR CATARRH. 

This distemper usually attacks horses in the spring 
and fall. It first shows itself by discharges from the 
nose, a cough, difficulty of swallowing, soreness and swel¬ 
ling in the glands of the throat, and general debility. If 
it is attended to immediately, there is little danger ; oth¬ 
erwise it often proves fatal. If the attack is not violent, 
thorough purging with bran-mashes may relieve him ; 
but if the disease is very severe, bleeding, and afterward 
blistering, must be resorted to. The horse must be kept 
warm ; and if the swelling does not subside, a mild poul¬ 
tice may be applied. 

DIABETES. 

Thiis disease is very debilitating, and should be at¬ 
tended to as soon as discovered. The horse urinates in 
immense quantities, which is very little discolored; his 
thirst is very great; severe debility follows ; and his ap¬ 
petite fails. This complaint is produced by either over¬ 
exertion, musty hay or grain, want of green fresh food, 
or an impure state of the blood arising from previous 
disorders. 

Remedy .—Keep him in a warm stable; give him solid 
food, adding two ounces each of powdered chalk and 
salt every day; with a few turnips and carrots twice a 
day; and, generally, he will recover in a short time. 
Should this, however, fail, it will be necessary to physic 
moderately. If the disorder does not yield to this treat¬ 
ment, give the following every morning: 1 dram opium, 
2 oz. linseed oil (or i pt. flaxseed); make into a ball, with 
sugar or molasses : and if the horse be costive, give a 
gentle dose of physic. 

SLABBERS. 

It is supposed that those weeds and plants that cause 
saliva aFeHobelia and spurge. 

Symptoms. —A continual discharge of saliva from the 
mouth, which gradually produces languor and weakness* 


THE HORSE. 


25 


Remedy .—Keep the horse on dry grain and clean hay ; 
and, if convenient, add a few turnip-tops, cabbage-leaves, 
or radishes, which will produce immediate relief. Give 
freely of salt, adding a little sulphur once a week. 

SPRAIN OF THE KNEE OR ANKLE. 

A horse that trots high is liable to sprain, or it may be 
produced by a kick from another horse, or by other ac¬ 
cidents. The joint swells, and become inflamed. This 
is difficult to remove. 

Hemedy .—Take 6 oz. tar, 6 oz. spirits of wine or vin¬ 
egar, 4 oz. lard; melt these together by a slow heat (be¬ 
ing careful not to have them take fire), add flaxseed, to 
make it into a poultice, and apply it until the swelling is 
removed. 

BRUISES AND BLOWS. 

These are produced by accidents of various kinds. 

Remedy .—If the bruise be not very severe, apply salt 
and water with wet cloths, for some time ; or, if* it be at 
hand, beef-brine is much more desirable and efficacious. 
A decoction of tansy and wormwood is likewise bene¬ 
ficial. 

SWELLI NGS. 

It is difficult to give any specific remedies for swel¬ 
lings, as they are the results of such various causes; but 
the following mixture has been used with great suc¬ 
cess : When a swelling first appears, bathe it well with 
vinegar having 1 ounce of saltpetre dissolved in it, after 
which take 2 oz. extract of lead, 2 oz. spirits of wine or 
vinegar, 2 oz. spirits of sal. ammoniac, 5 oz. vinegar, and 
J pt. of water; mix, and rub the parts well. If matter 
should collect (which can be ascertained by the touch), 
make an incision large enough to let it discharge freely, 
and apply some healing salve, and dress often. 

WOU N DS. 

If the wound be small, the sides ought to be brought 
together by adhesive plaster, if possible; if the wound 
bo large, it should be immediately sewed up with a 
square-pointed needle and a waxed thread. Great care • 
should be taken to put the needle in straight, one side 


26 


IHE FARMER’S GUtfDE 


over against the other; draw the skin tight, and tie a 
knot; let the stitches be an inch or an inch and a half 
apart. No stitch should be taken near a joint, if it can 
be avoided, and all stitches ought to be taken out as soon 
as it will answer—at least in two days, unless the wound 
be very large. Stimulating or healing plasters ought 
never to be applied to wounds; but it is well to exclude 
the air as much as possible, which can be done by taking 
3 oz. of beeswax and 6 oz. of lard, melted and applied, 
changing it daily. If a copious discharge takes place, 
apply powdered rhubarb every night. If proud flesh 
arise in the wound, when it is partially healed, take 1 
dram red precipitate and 3 oz. lard, mix them ivell, and 
lay them on the proud flesh. This ointment maybe used 
sporingly when proud flesh does not appear. Should the 
proud flesh not disappear in two days after using the 
above mixture, lay on a small quantity of blue vitriol, 
powdered, or apply a little oil of vitriol; should these all 
fail, as a last resort use a very little corrosive sublimate. 

It will greatly assist wounds to heal to wash them three 
times a day with weak soap-suds about blood warm. 

To stop Bleeding .—Scrape the inne. part of sole- 
leather very fine, and bind it close on the wound. Puff¬ 
ball or powdered charcoal is very serviceable. Cold 
water, also, is often used with great success. 

Another Remedy .—When a wound is not sufficiently 
large to require sewing up, take 4 oz. blue vitriol, pow¬ 
dered, 2 oz. wheat flour, 1 oz. vinegar, i oz. oil vitriol, 
and a handful of fresh nettles, well bruised; make the 
whole into a paste. Let the wound be filled up with 
the paste, and let a bat of tow be bound strongly over 
it, which xs not to be removed under twelve hours. 

SPRING-HALT. 

This lameness is confined to the hind legs, and shows 
itself by a sudden jerking of the legs upward when trav¬ 
elling. Occasionally both legs are affected in the same 
manner. Sometimes relief has been obtained by strong 
fermentations, applied, while hot, with woollen cloth. 
No certain cure has as yet been found, but, with careful * 
usage, a horse may perform well for years. 


THE HORSE. 


2? 

DISEASES AND HURTS OF THE FEET. 

Horses are oftener injured in the feet than anywhere 
ilse. Hurts are often received from the blacksmith; 
sometimes a nail with a flaw in it will cause a great in¬ 
jury. Again ; occasionally a nail, from not being prop 
erly pointed, goes into the tender part of the hoof, which 
(although it may be withdrawn at the time) may occasion 
a lameness, the cause of which it is difficult to ascertain, 
as the blacksmith will not always own his fault. Some¬ 
times lameness is occasioned by the hoofs being pared 
-ato the quick. No old stumps or pieces ought to be left 
in the hoof. Care should be taken to pare off the fore¬ 
part of the hoof instead of the heel , when shoeing ; from a 
want of attention to this, tenderness of the foot and gravel 
often result. When the horse shows tenderness in his 
feet, examine carefully the cause; if it be the gravel, the 
hoof will need searching, and every particle of sand or 
gravel removed, or it will continue to operate until it 
may take months to cure him. After removing every 
gravelly substance, take common tar, adding a little lard, 
and apply it»to the part affected, so as to preserve the 
place from further injury. Sometimes corns in the heel 
produce lameness ; cut them out carefully, and dress the 
part with aquaforti^. 

HOOF- BOU N D. 

This appears from the hoofs being dry and hard, with 
strait heels, which pinch the quick and cause much pain. 
Pare the hoof thin, and open the foot near the hair (if 
the horse can be spared from work for a few days), and 
the hoof will spread sufficiently. In the meantime, keep 
it well oiled with goose or skunk’s grease; after which, 
put on a thin shoe for two weeks. 

CRACKED HOOFS. 

This commences on the outside of the hoof, and pro¬ 
gresses inwardly. When first noticed, rasp the hoof 
thoroughly, which will generally effect a cure. *If it is 
deep, it must be thoroughly examined, and all dirt re¬ 
moved ; after which take lint made of linen cloth, and 
balsam of fir, and fill the crack, keeping a flannel cloth 
wrapped round the fetlock, wet with vinegar. 


28 


THE PARMER’S GUIDE. 


THRUSH, OR FROG-AIL. 

This is occasioned by long exposure to the wet, or 
standing for a length of time in wet or moist dung. It 
first appears by a discharge at the side of the frog ; it 
should be attended to or it will injure the whole hoof. 

Remedy .—Let the horse be kept in a dry stable, clean 
thoroughly the part affected, apply tar, a little warmed, 
twice a day, and let the animal be moderately exercised. 

T Vash to toughen the Hoofs .—Take a weak brine, and 
bathe the hoofs often ; it will not only keep them from 
being tender, but it will also prevent their cracking, and 
allay any heat or fever a horse may contract by working 
hard in warm weather. The following is another wash 
which is used with great success : take 6 oz. tar, 8 oz. 
whale-oil, 4 oz. spirits of turpentine, 2 oz. lard ; mix 
well, and apply to the hoofs three times a week. A little 
attention to keeping the stables clean, and occasionally 
examining the hoofs of horses, will prevent most of the 
disorders to which their feet are subject. 

GALLED BACK. 

The leaves of gypsum, mashed and applied to the part 
affected, is considered among the best of remedies. An¬ 
other is, to take smartweed, bruised thoroughly, add 
chamber-lye or salt and water, and wash often. The 
liquid ought to be kept in a close iron pot, and applied 
cold. Another remedy : white lead, wet with new milk 
or cream, and applied—a small quantity at a time. An 
other : if the injury is very severe, and the skin is much 
worn, attended with swelling, bathe it with warm salt 
and water, or with warm human urine; this will, gener¬ 
ally, soon abate the swelling. If you wish to dry it up 
at once, take powdered chalk, or the ashes of old shoes, 
and apply to the back every morning. If the part does 
not immediately heal, it may be necessary to give a dose 
of physic to purify the blood. 

FEVERS. 

It can easily be ascertained when a horse has a fever, 
by putting the hands to the nostrils, or by pressing the 
finger just back of the upper corner of the eye. The 


THE HOUSE. 


29 


pulse of a horse in good health is about forty to the min¬ 
ute. When it runs as high as sixty or seventy it denotes 
much fever. At this time avoid all stimulating di inks, 
feed light, and keep the horse quiet. If he manifest 
great thirst, make a weak tea of sweet-fern, clovei, cat¬ 
nip, thoroughwort, or raspberry, and give it nearly cold. 
Should the fever not abate, give the following 

Fever-ball. —Take of antimonial powder, tartarized 
antimony, and camphor, each 1 dram; nitre, castilesoap, 
and aloes, each 2 drams : mix with molasses, make into 
a ball, and give it in the morning; and in six hours after 
give the following 

Purgative Drink. —Take 4 oz. Epsom salts, i oz. ni¬ 
tre, i lb. coarse sugar, dissolve them in one quart of warm 
water, then add 6 oz. castor-oil; mix well, and give one 
gill, blood-warm , morning and evening, until a proper 
passage be obtained. 

Powerful Mixture for Fevers. —If the fever be high, it 
will be necessary to bleed moderately; and three hours 
after give the following powders : 1 oz. tartar emetic, 
2 oz. calcined antimony, 1 oz. calcined hartshorn; grind 
them, in a mortar, to a fine powder, and keep in a bottle 
well corked. Two drams will be sufficient for a dose, 
which, with 1 oz, of nitre, may be given three times a 
day, in a pint of warm gruel. If the fever be violent, 
and the horse in a raging state, ^ an ounce of opium may 
be added to each dose of powders. 

SCOURS. 

Scours are occasioned by changing from dry to green 
food, a sudden change of the atmosphere, or from eating 
6ome poisonous plant. It is advisable not to check it for 
a few hours after its appearance, that the system may 
become thoroughly cleansed. Take 1 pt. rye or Holland 
gin, ^ oz. laudanum, and \ oz. indigo; shake them well 
in a bottle, and give all at one dose. If the disease does 
not abate after 30 hours, take \ lb. mutton-tallow, 2 qts 
new milk; boil 15 minutes; add 1 oz. ginger and 1 oz. 
laudanum, and give after the horse has fasted three hours. 
Colts are often troubled with this complaint. One fourth 
of the above will be a sufficient dose for colts o/f one year 


THE FARMER’S GUIDE. 


30 

old ; but tbe following is rather preferable : take 3 eggs, 

1 teacupful of wheat-flour, 2 oz. coffee (boiled strong in 
1 qt. of water) ; add all together, and give ^ a pint each 
morning until a cure is effected. 

WIN DY COLIC. 

Symptoms .—The horse is very restless, lying down 
and starting up again. When the pain is violent, he has 
convulsive twitches ; his eyes are turned up, and his 
limbs stretched out, as if dying; and his ears and feet 
alternately cold : he falls into profuse sweats, and then 
nto cold damps. 

Causes .—This disease often proceeds from catching 
cold by drinking cold water when hot, and the perspira¬ 
ble matter is by that means thrown upon the bowels, 
which causes them to distend violently, and sometimes 
brings on an inflammation in the small intestines, when 
the body begins to swell, and the cure is despaired of. 

Remedy .—Empty the straight gut with a small hand 
dipped in oil; this gives room for the wind to discharge 
itself, the suppression of urine is removed, upon which 
the horse immediately stales, and becomes much easier. 
If the horse be young and full of blood, take a quantity 
from the neck. When these purgative..operations have 
been performed, the following may be given, as it seldom 
fails to give relief: 4 oz. tine ture of senna, 6 drams tinc¬ 
ture of opium, 1 dram oil of juniper, 8 oz. of juniper ber¬ 
ries, bruised ; put 1 qt. of boiling water on the juniper 
berries, let them stand a few minutes, strain it off, put 
all together, and give them to the horse. 

THE DRY GRIPES. 

Symptoms .—This disorder mostly proceeds from cos¬ 
tiveness, and is discovered by the horse’s frequent and 
fruitless attempts to dung, the blackness and hardness 
of the dung, the frequent motion of his tail, the high 
color of his urine, and his great uneasiness. 

Remedy .—Take 4 oz. castor-oil, 4 oz. tincture of sen¬ 
na, \ oz. oil of juniper; give them all together, and then 
the following clyster: boil a handful of marshmallows 
and camomile flowers in a quart of water, then strain i* 
off, and add two ounces of linseed-oil. If the hm-so do 


THE HORSE. 


o x 


not mend, repeat both the drink and the clyster. Du¬ 
ring this disorder the horse must not have any dry food ; 
but boiled linseed, and scalded bran, with warm water 
to drink. Gentle walking exercise is a great means to 
cause the physic to work ; but be careful of cold. Care¬ 
fully avoid all hot, violent medicines, which always prove 
hurtful in every species of this disorder, and frequently 
fatal. 

• GRUBS. 

Remedy .—Add a pint of strong vinegar.to a cubic inch 
of chalk ; when the effervescence ceases, drench the horse 
with the liquid from the bottle. 

BLEEDI NG. 

It is generally conceded that.the best vein for bleeding 
horses is in the neck, particularly'in affections of the 
head and neck, which is so well understood as not to 
need a particular description here. No certain rule can 
be given, as it must depend upon the disease and the con¬ 
dition of the horse. Let the blood flow into a pail, that 
the quantity may be ascertained. After bleeding, if the 
blood be taken from the head or neck, it is well to tie the 
horse’s head higher than usual for a few hours. (For 
bleeding in the foot, see Founder.) 

KEEPING HORSES CLEAN, CURRYI NG,8cC. 

The experiment has often been tried, of the benefit to 
horses from being well combed and kept clean. It has 
been ‘found that a horse neglected as to cleanliness, will 
not be so well conditioned for either fatness or strength, 
though he may have abundance of food. Frequent 
combing and rubbing not only produce a healthy state 
of the skin, which is very conducive to a correct state of 
the bowels, but adds essentially to the appearance and 
activity of the animal. 

REARING COLTS. 

Th e raising of this kind of stock is rendered profita 
Die where the right blood can be obtained. The col 
requires but little attention after he is one week old 
Until then, he is so feeble that it may be necessary to 
confine the mother to a limited pasture, as too much ex 



32 


THE FARMER’S GUIDE. 


ercise for the first few clays greatly injures him. Judi¬ 
cious farmers confine the colt in the stable if the mare is 
obliged to perform a large day’s travel; but care should 
be taken, when the mare returns at night with a bag dis¬ 
tended with milk, that the colt be kept from her until 
three fourths of the milk has been extracted by hand, 
for, by remaining in the bag so long (especially if the 
weather be warm), it is rendered impure. When colts 
are five months old, they can safely be weaned, after 
which they will require fresh tender clover, and rowen. 
They need warm stabling for the first two years. If the 
breaking process is commenced carefully at two years 
old, it renders them the more valuable. 


THE MULE. 

The great value of the mule for agricultural purposes 
has long been known and generally acknowledged. By 
those who have given this animal a trial, his decided 
superiority to the horse is universally conceded. The 
mule, it is true, does not possess the fineness, symmetry, 
elegance, or commanding action and appearance of the 
well-bred horse, but for strength, patient endurance of 
hard usage, slender pasturage, and privation, he is far 
better suited to the general uses of the farmer, than the 
horse possibly can be. 

In the New-England states, where these hybrid animals 
were first introduced to any great extent, they were the 
offspring of such worthless progenitors that they never 
became general favorites. The breeding of mules, how¬ 
ever, has been taken up by the western and southern 
farmers ; and throughout the slave states, especially, 
where the stock is necessarily exposed to rough treat¬ 
ment, they are considered as an invaluable substitute 
for the horse. For the caravans that pass over the al¬ 
most inaccessible ranges which form the continuation of 
the Rocky mountains, and the extensive and arid plains 
that lie between and beyond them, on the route to Cali¬ 
fornia, mules are the only beasts of burden used in these 
exhausting and perilous adventures. To sum up the 



THE MULE. 


33 


advantages of working-mules over horses, for farming 
purposes : they are more easily, surely, and cheaply 
raised ; they are kept, after commencing work, for .about 
half the cost of keeping horses ; they are not subject to 
many of the diseases of the horse, and to others only in 
a mitigated form—and even these are easily cured in the 
mule; bleeding at the mouth will cure them of almost 
every disease, and by being turned out to pasture they 
will recover from almost every accident; a broken- 
winded one is scarcely ever known ; their skin is tougher 
than that of the horse, consequently they are not as much 
worried by flies, nor do they suffer so much by the heat 
»f summer; they attain an age twice as great, and their 
average working age is probably three times as great as 
fnat of the horse ; the expenses of shoeing a mule do not 
exceed one third that of the horse, the animal being 
Kghter, and his hoofs harder, more hairy, and so slow in 
rheir growth, that shoes require no removal, and hold 
on till worn out. 

General Treatment .—In breaking mules they should 
mated with a swift-walking horse. As before stated, 
mules are but little subject to disease, except inflamma¬ 
tion of the intestines, or colic ; and that is generally 
caused by the grossest exposure to cold and wet, or the 
excessive drinking of cold water after severe labor, while 
in a high state of perspiration. In severe cases of colic, 
T treatment similar to that prescribed for the horse, on 
page 30, is recommended. In using the medicines, care 
should be had to proportion the doses to the comparative 
size of the mule to the horse. 

To feed mules with hard, dry corn, is liable to pro¬ 
duce colic. Oats are much better feed in every respect, 
and may be given dry without danger, in any quantity, 
though it is better to grind, or at least soax them in wa- 
ter a few hours before feeding. Oats make tougher 
muscle and harder flesh to work on than corn. If corn 
is used, it ought to be ground with the cob, and mixed 
up with water, slightly salted, a day or so before being 
used. If it ferments previous to feeding, or if it can be 
boiled like mush or hasty pudding, so much the better 
as it then goes much farther, and is healthier for the an 

3* 


34 


tiie farmer’s guide. 


imal. When mules are taken out to be fed, let them get 
a little cool before being allowed to drink ; then give 
them a small quantity of water, say one or two quarts, 
and as they cool give them more, till they finally drink 
as much as they desire. If the water be very cold, a 
handful of hot wood-ashes should be thrown into the 
bucket before drinking—this is generally sure to prevent 
any ill effects. A gill of ashes should be given to each 
mule once a week in their feed. Ashes keep the system 
open, and kill worms and bots in the intestines. It 
would be better to stable mules, especially when feeding 
during very hot weather, in copious dewy nights, and in 
cold rainy weather. Their principal meal should be at 
night. During the long, hard-working days of the sea¬ 
son, they ought to have two hours’ rest at noon, and one 
to one and a half hours’ rest in the shorter ones. 


NEAT CATTLE. 

It is universally acknowledged that neat cattle are 
among the choicest treasures of the husbandman ; and 
in order to render them more truly valuable, a knowl¬ 
edge of their organization and of the manner of treating 
the diseases to which they are subject, ought to be pos¬ 
sessed by every individual to whose care they are com¬ 
mitted. In order to acquire this knowledge, it is not 
necessary to travel through a multitude of cumbrous 
volumes ; but a sufficient amount of information is con¬ 
tained in this little treatise to give a general view of the 
subject. The writer will feel well repaid should he be 
the means of preserving property from loss, or of reliev¬ 
ing and preventing, in some degree, the sufferings of 
animals that have no tongue to plead for themselves. 

RULES FOR SELECTINC A GOOD 
M I LCH-COW. 

Her head should be rather long and small; cheeks thin; 
muzzle fine ; nostrils large and flexible ; eyes mild, clear, 
and large; neck rather long, and slim near the head; 
horns long and small, and of an orange color; small ear, 
inside of a yellowish tinge ; small breast; back level and 



The Property of C. N. Bement, Esy., Albany, New York. 


NEAT CATTLE 


3ft 


l 





* 






















































































36 


THE FARMER'S GUIDE. 


broad, and straight to the rump; well ribbed; wide in 
the loin; flank low; thighs thin and deep; hind legs 
small, standing well apart; forelegs rather small below 
the knee, above the knee large; large teats, of a dark 
orange-color; bag, when empty, lean, soft, and long; 
large milking veins; hair short and thick; large hind¬ 
quarters ; color brindle, bright red, dun, or a light 
brown. 

MARKS OF GOOD WORKING OXEN. 

It is well to g-ive some attention to the breed of work- 
ing cattle. A large share of the Devon and Hereford 
blood is very desirable. The animal ought to possess a 
long head and face; extended nostrils; the eye large, 
keen, and at the same time mild ;'ears large and thin ; 
horns moderately long, well spread, and not too thick ; 
the head somewhat elevated ; neck not very long, full, 
well set, and moderately thick; breast full; shoulders 
broad and middling high set; straight back ; well ribbed ; 
forelegs large and straight; large knee-joint; hoof broad, 
and the claws, or toes, set straight forward rather tnan 
turning out. The most desirable colors are red or biin¬ 
die, with bright glossy hair. 

TO ASCERTAIN THE AGE OF CATTLE. 

The animal is born with eight cutting teeth in the fore¬ 
part of the lower jaw, and when about two years old the 
two middle ones fall out, and are succeeded by others; 
at three years, the two next to them ; at four years, two 
more ; and at five years the entire set of new ones ap¬ 
pear. After the animal is five years old, judges can deter¬ 
mine the age, with a good degree of accuracy, by ob¬ 
serving the wearing down of the teeth ; but it is a surer 
guide after that period, to ascertain the age, to examine 
the horns, as follows : a cow has a full horn at four years 
old, but it grows larger every year, and for every year’s 
growth it leaves a wrinkle or ridge round the root, until 
the beast is twelve or thirteen years old. 

TREATMENT FOR PRESERVING CATTLE 
I N GOOD H EALTH. 

It is well to keep them housed in cold or wet weather, 
but they do not require the stable to be very warm, as 


neat cattle 


















38 


THE FARMER’S GUIDE. 


by keeping them in barns that are very close, and the air 
confined or impure, their milk, as well as their health, is 
greatly injured. Cattle require a good supply of salt, 
which ought to be given them three times a week; and 
a full supply of pure water should always be within their 
reach, or they require watering at least as often as three 
times a day. Cattle, especially cows, ought never to be 
kept in a close stable with horses, as diseases are often 
communicated from one to the other. Nothing is more 
hurtful to cattle than for them to be stabled where the 
rain is dropping upon them. Those that have the care 
of cows can not be too careful that they are always 
milked clean ; if this is not attended to the cow gradu¬ 
ally dries up. 

Before proceeding to speak of the diseases of cattle, 
and their treatment, a few suggestions regarding their 
age and size may not be improper. When administer¬ 
ing- medicines, the ag-e and constitution of the animal are 
to be considered, for a strong and healthy beast can bear 
much more than a weak one. A beast under three years 
old is not to be treated like one of five or six years of 
age, for its bowels are tender. As for a bull of four 
years old, he is to be treated in the same manner as an 
ox of the same age. There are some very small speci¬ 
mens of cattle, whose strength and constitution are in 
proportion to their size, and they should be treated ac¬ 
cordingly. 

TO MAKE TAR-WATER FOR CATTLE. 

Take 1 qt. of. tar, put to it 4 qts. of water, and stir it 
well for 15 minutes ; let it stand for ^ an hour, and pour 
it off for use. Do not put water to the same tar more 
than twice, and give as hereafter prescribed. 

PHYSIC. 

Purgatives are among the most Useful of medicines 
and, when properly administered, are of incalculable 
benefit to the husbandman in arresting and curing most 
of the diseases to which his cattle are subject. Great 
care should however be taken that the ingredients used 
are good, and that too large quantities are not given at 
one time 


NEAT CATTLE. 


39 


PURGING DRINK. 

Take 1 lb. glauber salts, 2 oz. powdered ginger, 1 pt. 
molasses ; put all the ingredients together, pour 3 pints 
boiling water upon them, and give the whole at once, at 
blood-warm temperature. Another: take 1 lb. Epsom 
salts, 2 oz. each of powdered aniseseed and ginger, \ pt. 
molasses; mix, and give in the same manner as the pre 
ceding. Another: take 1 pint of linseed or castor-oil, 
and give with warm water. Aloes are very extensively 
used for physic ; 4 drams is considered a dose. 

Purging drinks are good for inflammatory complaints, 
for jaundice, or for costiveness. They can be given 
moderately to old cattle once in six or eight weeks with 
much benefit. 

BLEEDING. 

Bleeding is necessary, and of great service, in all in¬ 
flammations, fevers, bruises about the eyes, and sprains 
when accompanied with inflammatory symptoms. Great 
care and judgment are necessary in bleeding, lest it 
should be carried to excess. It is hazardous to bleed 
when the spirits are too much exhausted or weakened. 
It is most proper to bleed by measure ; and experience 
has warranted the rule, that not more than two quarts 
should be taken away at any one time. 

HOVEN, OR SWELLING OFXHE BOWELS. 

This disorder is a temporary one, and results from 
turning the cattle from short pastures upon wet and lux¬ 
uriant clover, or- other succulent food. It is not the clo¬ 
ver that causes it, but too much herbage being thrown 
into the stomach, it heats and swells before it is thrown 
back again, and when the weight presses upon the arte¬ 
ries or blood-vessels, it causes a stagnation or stoppage 
of the blood, and unless relief be soon obtained the ani¬ 
mal dies of suffocation. 

Symptoms .—Great difficulty of breathing, the paunch 
is immoderately swollen, the animal exhibits signs of great 
pain, and in the latter stages the tongue protrudes out 
of the mouth ; a trembling succeeds, and the beast dies. 

Remedy .—If the attack is slight, give a teacupful 
spirits of turpentine added to \ a pint of lamp-oil; or if 


40 


THE FARMER'S GUIDE. 


these are not at hand, take 8 oz. of melted butter and 
give all at one dose. Other remedies : 1, give 1 pt. of 
of lamp-oil; 2, give 2 qts. of strong brine ; 3, give a ta¬ 
blespoonful of ammonia mixed with 1 pint of water; 
4, give pt. of fresh weak lye from wood ashes; 5, give 
a teaspoonful of unslaked lime in 1 quart of lukewarm 
water, and give immediately; 6, give 1 pt. of rye gin or 
French brandy; 7, give 2 qts. of tar-water with 1 qt. of 
new milk ; 8, give 2 qts. of strong thorough wort tea with 
A oz. of weak spirits of camphor. Another: if the attack 
is very severe, the first thing to be done is to let blood 
pretty freely ; then give 3 gills of sweet-oil or A a lb.. of 
melted butter. If the beast be able to move, walk it 
about a little; if this does not give relief, as a last resort 
take a sharp penknife and make an incision on the left 
side, about inches forward of the hip-bone, and back 
of the last rib. The cut should be inches deep to 
reach the paunch. Be careful that you do not strike the 
loin, for when the animal is so much swollen, it is very 
deceiving. If the hole fills up, insert a goose-quill or 
tube, and, after the wind has escaped, apply a strong 
plaster of Burgundy pitch or common wax; and when 
the disorder has subsided, put a strong pin through the 
sides of the wound, and tie it up close with a strong 
thread. It is well to give a moderate dose of physic 
once or twice after the animal has recovered. When 
cattle have eaten poisonous substances, the stomach- 
pump can be used with great advantage. 

. Prevention .—When cattle are first put into a clover- 
field, they should not be allowed to fill themselves, espe¬ 
cially if the dew is on, or if it is rainy weather, before 
being removed. If this is followed for a few days, no 
injury will result. 


POISONS. 

There are several vegetables that are poisonous to an¬ 
imals, such as fox-glove, wild saffron, deadly nightshade, 
poison hemlock, branches of the yew, wilted leaves of 
the wild cherry, laurel, crowsfoot, and some others. 

Symptoms .—Swelled and inflamed eyelids : body much 
swollen ; dizziness, reeling, inaction, and drowsiness 


NEAT CATTLE. 


4 


Remedy .—Take 1 pt. gm and i pt. molasses, and give 
at one dose. Another: take 2 oz. salts tartar and 12 oz 
Epsom salts, dissolve in 6 qts. of water, and give four 
times a day in four equal parts. Another: bleed mod¬ 
erately, and give 6 oz. castor-oil or \ lb. fresh butter in 

1 qt. of warm water. Another: give 2 oz. castor-oil, and 

2 oz. fresh butter, in 1 quart new milk. Another: give 
1 pt linseed-oil and 1 pt. molasses. Give salt freely in 
all cases. 

CHOKING. 

Turnips and potatoes, and some other substances, often 
lodge in the throat of cattle, and are sometimes difficult 
to remove. When the obstruction is in the throat (after 
the head of the animal is secured, and precaution taken 
to prevent the arm being bitten by the animal) the hand 
can remove it, but when it is farther down, near the 
stomach, it can be removed by some one of the following 

Remedies .—Give a pint of strong soap-suds, holding 
the head high. Another : sometimes by stopping the 
breath a moment by holding the windpipe, and starting 
the animal very suddenly, the obstruction will be carried 
down. Another: should the substance that causes the 
obstruction be of a soft character, and lay high in the 
neck, place a smooth block on one side of the throat, 
and strike gently on the other side with a mallet, by 
which it will be crushed, and dislodged. Unless great 
care be taken, the throat will be injured and inflamma¬ 
tion produced. Another: as a last resort, take a small 
pliable willow,^ of an inch thick, and 4 feet long; round 
it smoothly at the end, and wrap tow or cotton firmly 
round it, about the size of a small hen’s egg ; wet it in 
soap-suds, and push it down the throat very gently, and 
the obstruction will be carried into the stomach. Care 
ought be taken that all hard substances should be cut 
fine, and the cattle not disturbed while eating. 

COUGHS, COLDS, AND HOOSE. 

These are common among cattle, and first show them¬ 
selves by the eyes looking heavy, mouth dry, heaves in 
the flank, loss of flesh attended with a cough or wheez- 

4 




42 


THE FARMER’S GUIDE. 


ing, and indispobition to eat; and often the dung and 
watei lij ilom the animal in small quantities. 

Ra^edy. —The disease will sometimes abate by keep¬ 
ing the animal warmly housed, and giving warm drinks 
made of catnip, sage, or pennyroyal, with a good supply 
of molasses added. Another: take 1 oz. elecampane, 
l oz. liquorice, 2 oz. honey, and ^ pt. molasses ; add 1 qt. 
warm water, mix, and give after 6 hours’ fasting. An¬ 
other : if the the disease has been of long standing, or if 
it has fallen upon the lungs, and is attended with fever, 
in the first place draw 1 qt. of blood; after which take 
4 oz. liverwort, 4 oz. cream of tartar, 2 oz. of nitre, and 
1 oz. of saffron ; boil them together 10 minutes, in 2 qts. 
of water, strain, and give warm, half at once, and half 
8 hours after. Should the disease still continue, take 
1 oz. saffron, 2 oz. liquorice-root, 1 dram squills, pt. 
molasses, and 2 qts. of water; mix, divide into 4 parts, 
and give one every 12 hours. 

QUINSY. 

At the beginning of this disease the beast slavers much, 
thrusts out its head, and appears languid. Let the ani¬ 
mal be brought into a warm stable, and the glands of the 
throat rubbed with the following ointment: equal parts 
of spirits of turpentine, linseed-oil, and hartshorn. It 
ought to be applied four times a day. If it is necessary to 
open the swelling, make a wash of 1 oz. alum and 1 oz 
camphor, and occasionally wash the wound until it 
well. 

WOUNDS. 

Much depends upon the nature of the part where the 
wound is received. If it is in a fleshy part, endeavor to 
keep the wound sufficiently open to allow any matter 
that may collect to escape; if it is a bony part that is in¬ 
jured, keep the wound together by adhesive plasters, 
Slight wounds in cattle are healed very readily by ap 
plying the yolk of a fresh egg and turpentine twice a 
day. Another: take 4 oz. linseed oil, 3 oz. fine salt, -1 
pt. molasses, 1 oz. copperas; boil 10 minutes, let it stand 
until nearly cold, add 3 oz. turpentine and I an oz. oil 
of vitriol; make the whole into a salve, and bind on a 


NEAT CATTLE. 


43 


email quantity at a time, changing it daily. When a 
wound has been a length of time in healing, proud flesn 
will sometimes appear. This can be eaten off with a 
very small quantity of red precipitate or blue vitriol. 

JMaggots in Wounds. —Wash the wound with weak 
soap-suds, and apply tar and lard, in equal quantities, 
keeping the wound from exposure to the weather. 

STAGGERS. 

This disease is most common in the spring to cattle 
that have been kept poorly during the winter. 

Symptoms. —Drowsiness, inflamed eyes, head hanging 
down, and reeling:. 

Remedy. —Give a thorough dose of physic, and injec¬ 
tions if necessary. (See staggers in horses, p. 21.) 

BLOODY MURRAIN. 

Cause. —Intelligent men widely differ as to the cause 
of this disease. It is, however, very certain, that the 
following are among the most prominent, viz.: bad wa¬ 
ter; sudden change of food, from green to dry; feeding 
in low, damp, cold, meadows and clay lands. In exam¬ 
ining cattle that have died from this disease, their liver 
has been found to be perforated by worms resembling 
the common leach that is found in some swamp-lands. 

Symptoms. —Loss of appetite ; slight cough ; heaving 
of the flanks ; dulness of the eyes ; coldness of the horns ; 
shaking of the head ; partial deafness ; tenderness over 
the loins ; stupidity; great debility ; running at the eyes 
and nose ; slight fever; nauseous breath, and sometimes 
small eruptions on the skin; staggering when walking; 
constant discharge of green, black, and sometimes bloody 
matter from the bowels. If not relieved soon, the ani¬ 
mal discharges blood and water from the mouth and nos¬ 
trils, reels, falls, and dies. 

Remedies. —When the disease first appears, remove 
the animal from the rest of the stock (as this disorder is 
contagious) to a cool dry stable. Take 1 lb. Epsom 
salts, dissolve and give them in warm water. Take 3 pts. 
blood from the neck ; rub well with warm water and 
vinegar. If the physic 'oes not operate, gDe an mjec- 


44 


THE FARMER’S GUIDE. 


tion of 2 oz. of linseed oil, 2 drams saltpetre, and 1 quart 
warm water; mix, and use while warm. If the bowels 
are now open, give 1 pt. of linseed oil. Should it be 
desirable to stop the purging, take i oz. ginger, 3 oz. 
powdered chalk, 1 oz. laudanum, and give in 1 qt. luke¬ 
warm water. While the animal is recovering, give stim 
lilating drink occasionally. Let it run in a dry pasture. 
Another: At its first attack take away 2 qts. of blood ; 
then give i a teacupful of lard, and the same quantity 
of fine salt, in warm water. Another: melt 1 teacup¬ 
ful of lard, add 1 oz. ginger and 1 gill of turpentine, and 
give while warm, followed by 2 quarts of warm water. 
Another: take a teacupful of cedar berries, steep ^ an 
hour, add 1 pint of molasses, and give while warm. • 

As this is among diseases that are difficult to cure, it 
may not be amiss to make the following suggestions by 
way of prevention : Give, occasionally, tar-water, or put 
tar in the bottoms of troughs where the cattle are yard¬ 
ed. Salt often, adding a little lime, sulphur, and ashes. 

RED WATER. 

Some of the symptoms of this disease, and some of the 
remedies for it, are similar to those under the head of 
bloody murrain. Cows are subject to it soon after calv¬ 
ing; or it may be produced by injuries near the loins or 
kidneys, or by sudden changes from heat to cold. 

Symptoms —A slight attack of the dysentery, and a 
discharge of bloody urine, which is soon followed by 
red water, chills and fevers, hard breathing, dulness, and 
straining to discharge urine, attended with great de¬ 
bility. 

Remedy .—Take away 2 qts. of blood, and give physic 
as prescribed in the last disease; and likewise give in¬ 
jections if necessary, to bring the bowels to a proper 
state. Another: after bleeding as above, give 4 oz. Ep¬ 
som salts, 2 oz. ginger, oz. saltpetre, 3 oz. linseed oil, in 
2 quarts of warm water, and keep the animal housed for 
two days. Another : when the disease assumes a chronic 
form, give A pint linseed oil, 2 oz. ginger, and 1 pt. of 
molasses, at one dose, followed by moderate draughts of 
warm water. Another: take 4 oz. gum arabic, 2 oz 


NEAT CATTLE.- 


45 


castile soap, oz. balsam copaiva, 4 oz. Epsom salts, and 
\ pt. molasses, and give with weak rhubarb tea. 

LICE. 

As lice do not immediately endanger the life of the 
beast, it is often neglected, much to the injury of its 
owner, for it is almost impossible for an animal to thrive 
while thus afflicted. 

Remedy .—Sprinkling snuff moderately on the animal 
will generally effect a cure. Another: take 2 oz. tobac¬ 
co-leaves, boil in 2 quarts of water, and apply cold; this, 
however, is not considered as safe for the animal, as fresh 
buttermilk applied lukewarm. Another: take water in 
which potatoes have been boiled, add 2 oz. melted lard, 
and rub over the beast. Another : any kind of fish oil 
or lard well applied as above. Another: take equal 
parts of rye whiskey and warm water, and apply as 
above. 

FEVER. 

Cattle are more liable to be attacked with fevers, by 
the sudden changes in the atmosphere, in the spring 
and fall, than at other seasons of the year. Too much 
care can not be taken with young cattle, especially, that 
they be not exposed to storms and severe cold. 

Symptoms .—Swelling and redness of the eyes, pulse 
quick, heat at the root of the horns, cold at the ends of 
the ears, dryness of the nose, dulness, and poor appetite. 

Remedy .—Always bleed moderately in its earliest sta 
ges, but never let blood after the fever has progressed 
two or three days. If the fever does not immediately 
abate after bleeding, give lbs. Epsom salts, dissolved 
in warm water; should this not operate within half a 
day, give an injection of soap-suds and ^ an oz. linseed 
oil; if this treatment does not bring the bowels to a 
proper state, give small doses of physic every 12 hours 
until it operates. 

INFLAMMATION OF THE STOMACH. 

This is produced by changing suddenly from dry to 
wet or green food, or by eating green corn and noxious 
weeds. 


4 * 


46 


THE FARMER’S GUIDE. 


S'lpnptoms. —Restlessness, lying clown, soon getting up 
again, voiding water often, and wildness and redness of 
the eyes. 

Remedy .—Purge freely with castor-oil, melted lard, 
Epsom salts, sulphur, or linseed oil; give the usual 
quantity. 

INFLAMMATION OF THE BOWELS. 

This is produced by the animal being too high fed, 
and want of exercise, or in going into the water after 
being over-heated or greatly fatigued, or a very sudden 
change of the atmosphere from heat to cold. 

Symptoms .—Great costiveness, mouth and nostrils 
very hot and dry, fever, restlessness, and eyes inflamed. 

Remedy .—Bleed 2 quarts, if the attack is very severe ; 
or sometimes an active dose of physic will effect a cure. 
Should the physic not operate in half an hour, give an 
injection, and continue to give small doses of physic un¬ 
til it operates; after which feed on light food (such ^3 
bran) for 24 hours. 

INFLAMMATION OF THE BOWELS. 

Causes .—This is caused by being exposed to storms, 
great changes in the atmosphere, or being over-driven 
or over-worked and afterward lying on damp ground and 
taking cold. 

Symptoms .—Discharging from the nose, cough, heat¬ 
ed breath, coldness in all the extremities, languor, and 
di •owsiness. 

Remedy .—As soon as the disease shows itself, bleed 3 
quarts; and in 6 hours give a small dose of .physic, and 
give light food for 3 days. Another: after bleeding, give 
1 pt. linseed or castor-oil, and feed on wheat or rye 
bran, giving warm drinks made of flaxseed, ginger, and 
molasses. Another: lessen the quantity of blood by fre¬ 
quent bleeding, by which the great efflux of blood upon 
the temporal artery may be lessened ; take lb. glauber 
salts, 1 dram tartarized antimony, 2 drams camphor, ^ a 
pint molasses, adding 3 pints boiling water, and give 
blood warm. 


NEAT CATTLE. 


4? 


THE FRENZY, OR INFLAMMATION OF 

TH E B R A I N. 

Causes .—This is a heavy disorder, occasionally at¬ 
tacking cattle that are in high flesh, and usually in the 
heat of summer, and is occasioned by either rich food or 
heat of the sun, which induces a rush of blood to the 
head ; or by wounds or contusions in the head, attended 
with violent inflammations. 

Symptoms .—Acute fever, disturbed and frightful coun¬ 
tenance, small signs of madness, trembling and stag¬ 
gering, loss of appetite, deafness, and partial blindness, 
and unless relief is obtained, the animal soon dies. 

Remedy .—House in a dark stable, away from noise; 
bleed freely, which repeat, if necessary, in 12 hours; 
take 1 oz. jalap, 1 oz. asafeetida, 1 dram calomel, 2 oz. 
castile soap (cut fine); mix with 1 pt. of molasses. This 
is a powerful dose, but it will answer to give it at once 
to a large beast. When recovering, beware of over-ex¬ 
ertion or solid food for three days. 

MADN ESS. 

Cause .—This is occasioned by the bite of a rabid dog. 
It may sometimes be cured by cutting out all the flesh 
adjoining the wound, and causing it to bleed as much as 
possible, and applying lunar caustic, or chloride of lime, 
or potash. There is, however, no certain cure for the 
malady; therefore, when once the strong symptoms of 
the malady appear, it will be a mercy to kill the animal. 

Symptoms .—Saliva running from the mouth, loss of 
appetite, eyes red and weeping, continual voiding of 
urine and dung, extreme thirst in its latter stages, terri¬ 
ble agony, attended with weakness and reeling, which 
continue till death. 

Caution .—Great care should be taken while cutting 
out the wound that none of the poisonous matter be com¬ 
municated to the operator, and that the knife be prop¬ 
erly cleaned. 

BOTS AND WORMS. 

These are very seldom found in cattle, yet they have 
been known to catch them from horses, when confined 


46 


rHE farmer’s guide. 


in thq same stable with them. The treatment in sura 
cases should be much the same as that pursued toward 
horses, only the doses should be smaller. 

COLIC. 

Cause .—This results from drinking very cold water, 
and other causes. 

Symptoms .—Great restlessnoss, constantly lying down 
and getting up again, eyes red and watery ; without 
thirst or fever. 

Remedy .—Take 2 qts. water, add 1 oz. ginger, 1 gill 
rye-gin, 1 pt. molasses or i lb. coarse brown sugar, and 
give while moderately warm. Another : take 1 pt. of 
linseed or castor oil, and give with warm water as above. 
If this does not relieve the animal, give active in jections, 
as before described. Another: take 3 drams castile 
soap, 1 dram ginger; boil 10 minutes in 1 qt. water, and 
give when lukewarm. 

YELLOWS, OR JAUNDICE. 

It is difficult to detect the early approach of this dis¬ 
ease, as it is not attended with much pain or striking 
symptoms. It comes on very gradually, and is occasioned 
by an affection of the liver, or gall stones, which accu¬ 
mulate in too large numbers to pass freely through the 
canal which leads into the larger intestines. It may 
likewise be occasioned by the altered quality of the bile, 
or by high food and little exercise. 

Sympto7ns. —Dulness, yellowness of the eyes and skin, 
loss of appetite, high color of the urine, dry hard skin, 
great languor and drowsiness. 

Remedy .—Take 2 oz. aniseseed, 2 oz. tumeric root, 
1 oz. salt tartar, l oz. castile soap, 1 gill molasses ; add 
1 qt. boiling water, and give blood-warm. Another: 
bleed moderately, and if the animal is costive, give a full 
dose of physic ; after this has operated thoroughly, astrin¬ 
gents may be given, such as drinks made of wild cherry 
bark, birch bark, or white-oak bark, with i oz. laudanum 
added. As the beast is recovering, give warming drinks 
made of gentian root, ginger, pennyroyal, sage, or balm 


MEAT CATTLE. 


49 


DYSENTERY, DIARRHCEA, OR LOOSE- 

N ESS. 

This is very common among cattle, and weakens them 
very much. There are many causes operating to pro¬ 
duce this complaint, such as exposure to severe storms, 
change from dvy to green food (especially clover), drink¬ 
ing lime-water, pasturing in low, marshy lands in the 
spring or fall, long fatiguing journeys, over-exertion, eat¬ 
ing unripe fruit in large quantities, or poisonous plants, 
and sometimes from injuries about the abdomen. 

Symptoms .—It is soon discovered by the dung, or by 
great efforts to void it, which indicates the first stages of 
the disease. It ought not to be checked under twelve 
hours from its commencement, if produced from over¬ 
eating green food. As the disease advances, the dis¬ 
charge becomes slimy, nauseous, mixed with mucus 
or the inner lining of the intestines, and often tinged* 
with blood. The digestive powers do not. discharge 
their functions, as the food passes off only in part 
digested. If the attack is only slight, it may pass in a 
short time without medicine, but it is necessary to see 
that the disease does not become seated, as it will then 
be more difficult to cure. 

Remedy .—Take 2 qts. of blood from the neck; after 
which give lb. Epsom salts, with 1 oz. senna (or 1 oz. 
caraway-seed steeped 15 minutes), add 1 qt. warm wa¬ 
ter, and give in a lukewarm state. If this does not re¬ 
lieve the animal within 6 hours, take white-pine bark, 
white-beach bark, and white-oak bark, make a strong tea, 
adding 2 qts of new milk, and give blood-warm. Anoth¬ 
er : if it is not convenient to bleed, and the disease is vio¬ 
lent, take white-pine wood, burn it to a coal, then pound 
4 oz. fine, add to it i lb. lard or fresh butter; mix the 
whole with 2 qts. new milk, and give warm, in 4 equal 
parts, at intervals of 12 hours. Another : take 2 oz. laud¬ 
anum, 2 drams ginger, A oz. jnowdered chalk; dissolve 
in 1 qt. new milk, and give warm after the animal has 
fasted 8 hours. 

DIURETICS. 

Diuretics are often productive of good, causing a co¬ 
pious flow of urine, calculated to allay or prevent fevers 




THE FARMERS GUIDE. 

and other disorders. The following are generally used 
for remedies : rosin, gin, cream of tartar turpentine, to¬ 
bacco, saltpetre, carrots, turnips, apples, potash, pump¬ 
kins, and green corn-stalks. Care should be had that 
too' large doses are not given. 

BLACK TONGUE. 

This is not a very common disease, but it is difficult to 
cure unless taken in its first stages. None pretend to 
account for the cause of this complaint; it generally ra¬ 
ges in very cold weather, and among cattle that are 
poorly fed. 

Syinjitoms. —Dizziness, dulness of the eyes ; the tongue 
is very much swollen and of a black color; it continues 
to swell until it cracks, and the disease extends to the 
vital parts, and the animal soon dies. Much can be done 
by way of prevention. When it appears in the neigh¬ 
borhood, cattle ought to have their bowels kept open 
by gentle purgatives, and kept apart from those that are 
diseased, and fed twice a day on turnips or potatoes. 

Remedy .—When it first makes its appearance, put the 
beast in a warm stable ; take the inside bark of white- 
pine, boil it i an hour, add 2 oz. cream of tartar, and 
wash the mouth freely ; take a small quantity of blood 
from the neck, and give i lb. Epsom salts ; in 2 hours 
give 2 qts. weak tar-water, and repeat it every 8 hours. 

HORN-AIL, OR HOLLOW HORN. 

This disorder usually attacks cattle in the spring, after 
a severe winter, and likewise those that are in low flesh, 
or those that have been over-worked and exposed to 
severe storms, or reduced by other diseases, or predis¬ 
posed to take it. 

Symptoms .—Eyes dull and discharging yellow matter, 
dizziness, loss of appetite, shaking of the head, bloody 
urine, coldness of the horns, stupidity, and great debility. 

Remedy .—When the symptoms first appear, house in 
a warm stable, rub spirits of turpentine and vinegar, in 
equal parts, round the roots of the horns and back of the 
ears; take a double horse-blanket and girt the animal; 
bleeding is sometimes resorted to, but it is very danger 
ous and often fatal; take 1 oz. saltpetre, 4 oz. Epsom 


NEAT CATTI A. 


51 


salts, 2 07,. cream of tartar, dissolve in warm water, and 
give all at one dose, and repeat it night and morning if 
necessary. If the above does not operate, take 1 pt. of 
flaxseed, boil in 3 pts. water for 20 minutes, add 1 pt. 
new milk, strain, and add 1 pt. linseed or castor oil, and 
2 tablespoonfuls of fine salt, and give as an injection. 
Another: Give a moderate dose of physic, then take 1 
gill fine salt, 1 teaspoonful of black pepper, and i pt. of 
cider vinegar, and pour into each ear, keeping it in for 
a moment. Warm clothes wet in vinegar, applied to the 
horns for a length of time, and 1 oz. black pepper, and 2 
tablespoonfuls of soot, have been found of great benefit. 

HOOF-AIL. 

Cause .—This is produced by driving cattle long jour¬ 
neys on hard, gravelly, or clayey roads, by letting them 
stand in the water while warm, and by other causes. 

Symjifoms .—Swelling above the hoof and between the 
claws, which occasions lameness, attended with fever. 

Remedy .—Take 1 pt. vinegar and strong soap-suds, 
and wash thoroughly; take fresh butter or lard, adding 
2 grains of corrosive sublimate, and apply to the affected 
part, and put over this a thin wax plaster to keep the 
beast from licking it, as the corrosive sublimate is a 
deadly poison. Applying a solution of blue vitriol ot 
opodeldoc to the hoof, after it has been well cleaned, will 
often effect a cure. Another: apply a poultice made of 
boiled turnips and lard. 

MANGE, SCROFULA, SCURF, OR SCAB. 

This disorder is not very common, yet it is dangerous 
if neglected. It is a cutaneous disease, caused by an 
impure state of the blood, arising from various causes. 

Symptoms .—In the first stage of this disorder the skin 
is hot and dry, attended with intense itching, which will 
manifest itself by the animal rubbing his head and neck 
against the fence or stable ; the next stage is the appear¬ 
ance of scabs, or small ulcers on the surface of the skin ; 
small insects (or animalculae), in great quantities, can be 
seen with a glass, which are the cause of the uneasiness* 
of the animal. 




62 


THE FARMER’S GUIDE. 


Remedy .—Let the "beast be separated from all others 
(as this disorder is contagious); give cooling, opening 
medicines, as the following: take 2 oz. cream of tartar, 
1 oz. nitre, 4 drams calomel, and 1 pt. molasses, and 
give in 3 equal parts within 24 hours. Another: take 
a card and carefully remove any loose scurf, then give 
the physic prescribed in the last article ; after this, make 
an ointment of \ pt. olive-oil, ^ pt. spirits of turpen¬ 
tine, i lb. sulphur, i- lb. hog’s lard, and rub the parts 
affected every other day. Another: after moderately 
purging, take 4. lb. lard, 2 oz. sulphur, -1 pt. tar, i pt. cas¬ 
tor or linseed oil, make into an ointment, and apply to 
the parts affected. 

LOSS OF CUD. 

This is sometimes occasioned by previous di-sease, 
which leaves the animal debilitated, or by indigestion or 
6udden injuries. Where there is but little fever, give a 
small dose of salts and ginger, or take \ pt. gin and 2 oz. 
ginger; make a cud of boiled clover, or take a cud from 
another beast and divide it. Afterward make a decoc¬ 
tion of oak bark, hoarhound, and balm, and give for one 
day with dry food. 

TAIL DISEASE. 

This is a rotting or drying up of the end of the 
tail in young cattle. By cutting off the tail just above 
the decayed part and letting it bleed freely, or by slitting 
the end of it, the disease will generally be rejnoved. 

BLACK- LEG. 

This malady is known by several names, such as 
black-blood, blood-striking, and blind-blood. It gener¬ 
ally attacks young cattle that are kept high, or it is 
caused by a sudden change from poor tta rich food, or 
eating unwholesome plants. 

Symptoms .—In its first stages the eyes are red and 
protruding, with high fever, wildness, weakness and 
staggering of the hinder parts, starting suddenly, lying 
down and rising again quickly. As the disease advances, 
the breath is short, producing heaving of the flanks, lega 


53 


NEAT CATTLE. 

swell, ulcers appear, and bloody flux sets in, which soon 
destroys life. 

Remedy .—As soon as the disease is apparent, house 
the beast in a cool stable and bleed 2 quarts : foment, 
the parts affected with salt and vinegar; take 1 pt. lin¬ 
seed or castor oil, 1 oz. ginger, 1 dram aloes, and give 
with 1 qt. warm water. If the physic should not oper¬ 
ate within 6 hours, give injections, as before descr bed. 
If the medicine operates properly, then give cooling 
drinks made of 2 drams saltpetre, 1 dram tartar emetic, 
1 oz. cream of tartar. As the animal is recovering, give 
him tea made of flaxseed, raspberry, or sweet-fern. 

Caution .—Never bleed except in the first stages of the 
complaint, and feed on bran or other light food during 
the coi tinuance of the disease. Occasionally rubbing the 
limbs that have been affected, with a mixture of salt, vin 
egar, and mustard, has been found to be very useful in 
assisting the animal to regain his wonted strength. 

OVER-HEATED AND OVER-WORKED. 

Oxen are often overworked in warm weather by in¬ 
trusting them to the care of inexperienced persons. The 
injury thus received is greater than is generally sup¬ 
posed, as it is difficult ever to restore the animal to his 
original strength and value. 

Caution .—Never let the animal have access to cold 
water until he is perfectly cool. 

Remedy .—Give at once to each ox from 11 pints to 
1 quart (according to the size of the animal) of St. Croix 
rum, or the same quantity of gin, New-England rum, or 
whiskey, or a little less quantity of French brandy, fol¬ 
lowed by 2 quarts warm water, in the meantime driving 
the animal around the yard moderately, for a short time, 
when he will generally be out of danger. A mild potion 
of physic ought to be given soon after. Another: if 
ardent spirits are not at hand, take 1 oz. cayenne oi 
black pepper, 1 oz. ginger, and ^ pt. molasses; mix with 
1 qt. warm water, and give, keeping the beast moder¬ 
ately moving. Where oxen have been over-drawn with 
out heating, to 3 oz. castile soap dissolved in warm watei 
Pdd 4 oz. ginger and l qt new milk, and give at one dose 

5 




THE FARMER’S GUIDE. 


54 

RUPTURE, BREACH,OR HERNIA. 

This is occasioned by some external injury, by which 
the intestines protrude through the lining of the abdo¬ 
men, although the skin may not be broken. 

Treatment .—The animal must be cast, and the feel 
confined ; then cut the skin somewhat larger than the 
lupture, taking care that the protruding intestines are 
not injured; return the intestines thus extending, care¬ 
fully sewing the inner rupture; after which sew up the 
outer skin, and take salve of mutton tallow and beeswax 
and apply a little to the wound. If the iujury be se¬ 
vere, draw a bandage close round the animal, and let it 
remain four or five days ; or apply a large adhesive plas¬ 
ter of Burgundy pitch or common wax, and let it remair 
one week. 

WARTS. 

Remedy .—Confine the animal, lance the warts, apply 
blue vitriol in small quantities, and bind on a small piece 
of raw fat pork for two days. Another: take green turnips 
or carrots, with fine salt, and apply for two days. An¬ 
other : take a fine silk or linen cord, and tie closely round 
the wart, and it will fall off in three or four days. After¬ 
ward apply strong alum-water occasionally for two days. 
Another: the bark of the common willow burnt to ashes, 
mixed with strong vinegar, and applied to the parts, wili 
usually lemove ail warts and other excrescences. 

\ 

WENS. 

Remedy. —If the wen is troublesome or growing rap¬ 
idly, cast the animal, and carefully cut it out. After let¬ 
ting it bleed freely (say 1 qt.), take a mixture of fine salt 
and powdered rosin, in equal quantities, mixed with a 
small quantity of tar-water, and apply to the wound, then 
sew up the skin, taking care that the stitches on each 
side are set opposite each other. Wens have been cured 
in their first stages by applying warm brine repeatedly. 

Another: make a very strong brine, dif in a piece of 
fannel three times doubled, and apply it to the wen ; 
keep k constantly wet day and night, until suppuration 
takes place 


NEAT CATTLE. 


55 


BRUISES AND SORES. 

Remedy. —Over the whole sore or where the part is 
bruised, or where there is a tendency to suppuration, a 
poultice should be applied, and kept on with bandages. 
The poultice may be made of any kind of meal, fine 
bran, bruised flaxseed, or of mustard, turnips, carrots, 
&c. Another : take 1 qt. of wheat or rye bran, pour on 
a sufficient quantity of boiling water to make a thin 
paste; to this add enough of flaxseed powder to give it 
a proper consistence. This poultice may be kept on as 
l'ong as required, changingit twice a day. After removing 
the poultice, cleanse the wound by rinsing it with luke¬ 
warm water once a day ; after this, apply some mild 
ointment. (See next article.) 

Ointment for Wounds, Bruises, and Sores, in Cattle .— 
After poulticing (as above described), and the bruise 
puts on a healthy or reddish color (not black or bloody), 
apply an ointment made of tallow, linseed oil, beeswax, 
and lard, proportioned to the consistence of butter ; 
spread'the ointment on linen cloth, and confine it to the 
affected part, by a bandage if possible, as a string is cal¬ 
culated to injure the tender flesh. If the discharge is 
not great, it need be changed only once a day. Anoth¬ 
er: take 4 oz. castile soap, 2 oz. camphor, 1 pt. alcohol 
or brandy, and apply twice a day Another: take 2 la- 
blespoonfuls fine salt, 3 do. of linseed oil, 1 pt. molasses, 
1 oz. copperas, 3 oz. white vitriol, i lb. lard ; melt over 
a slow fire, and use moderately. Another (this is well 
adapted for strains as well as swellings): mix 1 pt. vine¬ 
gar, 2 drams sugar of lead, 1 oz. laudanum, 1 lb. lard, 
and apply twice a day. 

STROKE OF THE WHIP IN THE EVE. 

Remedy. —Make a weak decoction of tobacco-leaves 
and inject into the eye. Another : if the eye be inflamed, 
take \ oz. sugar of lead, 1 dram copperas, 20 drops laud¬ 
anum, 1 pt. water; mix, and use once a day till cured. 

CHAFE IN THE EYE. 

Remedy. —Take 1 dram white copperas, and 1 diara 
engar of lead, and blow through a quill into the eye of 
the animal; do not repeat it under three days. 




56 


THE FARMER’S GUIDE. 


FILM ON THE EYE. 

This may be occasioned by some injury not noticed 
at the time, prodacing partial blindness. A film can bo 
prevented, taken in season, by applying coarse brown su« 
gar, dissolved in water, to the eye three or four times; 
molasses, also, is sometimes used. 

Remedy .—Make a weak decoction of tobacco-leaves, 
adding molasses, and apply several times to the eye. 

WEAK AND INFLAMED EYES. 

This complaint results from the animal taking cold, 
and from various other causes. Wash them with a tea 
made of raspberry-leaves and sassafras bark, adding a 
small quantity of castile soap. Apply it cold. 

HIDE-BOUND. 

Symptoms .—The animal’s hide is stiff, and adheres to 
the flesh. It becomes poor, walks stiff in its limbs, its 
eyes look dull, and it loses its appetite. 

Remedy .—Take 2 oz. allspice, 2 oz. ginger, 2 oz. 
mustard, 1 pt. molasses; mix with 2 qts. warm water, 
and give in 2 doses, night and morning, after the beast 
has fasted for 4 hours. Another: take 4 oz. hoarhound, 
4 oz. spearmint, 1 oz. rue; boil 10 minutes in 3 qts. of 
water, and give 1 qt. at a dose, at intervals of 6 hours 
each, and repeat, if necessary, weekly. Another: take 
balm, rue, saffron, and horse-radish, in equal parts, and 
make a strong tea, and give 1 qt. daily. 

. FEEDI NG OXEN. 

Working oxen ought to be fed regularly, and worked 
uniformly. Have the yoke of sufficient length, and the 
bows to fit.. Oxen that are worked constantly ought to 
have at least 2 quarts of meal each day, and be salted 
often. 

SHOEING OXEN. 

Oxen that are worked on a farm, will not need shoe¬ 
ing in summer unless they are very large, or unless the 
farm is very rocky ; but those that are used for travel¬ 
ling on hard or gravelly roads, ought always to be shod 
with broad shoes, extending three eighths of an inch back 
of the heel on the fore-foot. Care should be taken that 
the ox is not strained while shoeing. 

O 


» 


NEAT CATTLE. 


5 * 


SORE NECKS IN OXEN. 

This is caused by using yokes that do not fit the neck, 
or by working the oxen in wet weather. It can be pre¬ 
vented by using good yokes and applying oil or lard to 
the neck in stormy weather. 

Remedy .—Use ointment made of lard and beeswax ; 
or make a strong wash of white-oak bark, and apply it 
night and morning. 

CURRYING CATTLE. 

More advantage results to cattle from currying and 
carding than is generally supposed, especially to work¬ 
ing oxen. It not only produces a healthy state of the 
skin, by keeping the pores open, but it adds greatly to 
the appearance and activity of the beast. 

LOCKED JAW. 

This is caused by running a nail into the foot, or by 
other injury to the nerves, or by a sudden chilling of the 
blood after bein«f over-heated. 

Symptoms .—Attempting to eat, trembling, head raised 
and moving from side to side, no disposition to ruminate. 

Remedy .—Dash a large quantity of cold water over 
the animal, repeating every 4 hours, keeping the beast 
moving about. Another: bleed very freely, and follow 
by a moderate dose of physic. Another: apply castile 
soap and opium, warm, to the wound that causes the dif¬ 
ficulty, and cast 8 or 10 pails of water over the animal, 
after which bind on several blankets, and give warm 
drinks. 

STINGS OF HORNETS AND BEES. 

Remedy .—Dissolve salt in vinegar, and bathe for 15 
minutes. 

BITE OF POISONOUS SNAKES. 

Remedy .—Cleapse the wound thoroughly with strong 
soap-suds, then apply a mixture composed of 1 \ oz. harts¬ 
horn and 1 oz. olive-oil, every 4 hours for 1 day ; at the 
same time administer a large dose of physic. 

ULCERS. 

It is difficult to distinguish between ulcers and other, 
swellings, until they break or are opened. It is better to 

5* 


58 


THE FARMER'S GUIDE. 


let an ulcer break of itself, after which take castile soap¬ 
suds, warm, and cleanse it carefully and thoroughly 
poultice for one day with boiled turnips or carrots ; then 
use a wash made of .1 oz. spirit of turpentine, 2 oz. cam¬ 
phor, 2 oz. hartshorn, and 2 oz. vinegar, well mixed. 

TREATMENT OF COWS. 

A cow may have her first calf at about three years old, 
and should be dried up 8 or 10 weeks before calving, 
when the amount of nourishment should be lessened, es¬ 
pecially of potatoes and other green food, which is calcu¬ 
lated to induce milk to collect largely, producing a swel¬ 
ling or caking of the bag. 

o o o 

MILKING COWS BEFORE CALVING. 

This sometimes becomes necessary from the high feed 
ing of the cow. If the bag becomes distended and hard, 
it will require to be milked once a day, but never draw 
out more than half the milk at any one time. 

MANAGEMENT OF COWS AT CALVING. 

As the time of calving approache-s, it will be necessary 
to watch her, as she will stray away as far as possible. 
Turn her loose into a roomy stable or enclosure, by her¬ 
self, and let her not be disturbed, and she will generally 
get along without assistance. 

O O 

TREATMENT OFCOWS AFTERCALVING. 

If the cow has been high-fed, a small dose of physic 
can be given. Feed on bran or light food for 2 or 3 
days, and give warm drinks for a short time. When a 
cow becomes so weak that she can not rise, she ought to 
be assisted for a few times ; and if a sacking can be 
placed under her, and fastened to the sides of the stall, 
and remain for 2 or 3 hours, it will greatly assist her. 
Cattle doctors are not at all agreed whether it injures the 
cow to eat the cleanings. 

TREATMENT OF COWS THAT WILL NOT 
OWN THEIR CALVES. 

Let the cow remain for 12 hours without being milked, 
then milk her say one half dry, and it will relieve her so 
much that if the calf is put to her a few times it will 
effect the desired result. 


FfEAT CATTLE. 


59 


MILK FEVER. 

The milk fever is a very common complaint with cows 
at the time of calving, especially with those that have 
been well kept. Although this is not immediately dan¬ 
gerous, yet it requires attention. It usually makes its 
appearance within three days after calving. 

Symptoms .—Swelled and inflamed udder, failure of 
appetite, wildness of the eyes, mouth dry and feverish, 
general debility, restlessness, and skin dry and hot. 

Remedy .—If the cow is in high flesh, take away 4 qts. 
of blood, and in 4 hours give ^ lb. Epsom salts and 1 oz. 
sulphur; if this does not operate within 12 hours, give 
half the above dose. Another : bleed 3 quarts, and give 
^ lb. Epsom salts, with i pt. linseed oil. 

SORE TEATS. 

Remedy .—Bathe the teats with weak soap-suds, then 
apply cream, new milk, or goose-oil, night and morning. 
Another: bathe with warm water, and take equal parts 
of beeswax and lard, or fresh butter, and anoint the 
parts. Another : If the complaint is very severe, bathe 
with tea made of white-beach bark, barberry-bark, and 
alum-water, after which apply fresh butter. 

GARGET. 

This is a disease confined to the bag or udder, pro¬ 
ducing inflammation which, if not soon counteracted, 
renders the bag tender, with large bunches rising on the 
sides. This is oftener found in young than in old cows, 
and it is generally the result of high-keeping, taking 
cold , or an impure state of the blood. 

Remedy .—Bleed freely, and give 3. lb. Epsom salts 
with 1 gill linseed oil, followed with warm drinks, after 
which take -J lb. cream of tartar, dissolved in water, and 
apply with a linen cloth to the udder. Another: after 
bleeding and physicking as above, take scoke-root or 
pokeweed-root, boil 15 minutes, and apply to the udder 
nearly cold. Another: take 1 oz. saltpetre, 1 oz. tobac¬ 
co, boil 10 minutes, and apply to the udder. 

CAKED BAG. 

This is caused by the cow taking cold or going too 
long without being milked, and by other causes. 






60 


THE FARMER’S GUIDE. 


Remedy— Take 2 qts. horse-radish, cal fine, and add 
1 lb. ginger; feed 1 pt. each day, with bran, meal, or po¬ 
tatoes. Another: take ^ lb. of the root of the bitter¬ 
sweet herb, add 3- lb. fresh butter or lard ; boil 15 min¬ 
utes, make a salve, anoint the bag morning and evening, 
keeping the animal warm. 

KICKING COW. 

Put the cow in a narrow stable, confine her head as 
high as can conveniently be done, and in this position 
milk her a few times. After this, choose some place in 
the yard where you wish always to milk her, and she 
will soon become quiet while milking. 

COWS HOLDING UP THEIR MILK. 

The only remedy found for cows holding up their 
milk, is by continuing to milk for a long time; the cow 
will soon become weary and give her milk as usual. 

TO PREVENT A COW FROM SUCKING 

HERSELF. 

Take soot and aloes, or a wash of aloes alone, and ap¬ 
ply it to the teats night and morning (after milking) for 
a few days. 

COWS DRYING UP SUDDENLY. 

This may be caused by taking a sudden cold, obstruct¬ 
ing the urinary organs. 

Remedy .—Take i oz. cream of tartar, i oz. saltpetre, 
and give blood-warm; feed for a few days with pump¬ 
kins, carrots, green cornstalks, or other succulent vege¬ 
tables. 

MILKING. 

It is of much importance that milking should be done 
regularly, quickly, and, if possible, by the same hand. 
Too much care can not be taken that the cow be milked 
clean ; if this is not done, the quantity becomes less, and 
she will soon be dried up. Frequently cows are milked 
early in the morning and late at night, which is very in¬ 
jurious, especially in the lengest days of summer, though 
in the heat of summer they ought to be milked suffi¬ 
ciently early in the morning to enable them to fill them¬ 
selves before the extreme heat of the day commence^; 


NEVT CATTLE. 


61 


and they require milking by six o’clock in the afternoon 
when that is the case. 

CREAM. 

If milk is heated to nearly the boiling point, immedi 
ately after it comes from the cow, and put in a cool 
place, the cream will soon rise. In the summer it ought 
to be churned every morning. Many dairymen let the 
cream sour before churning; when this is done, care 
should be taken that it does not remain in that state too 
long. The operation of churning ought to be done in 
the shortest possible time. 

CHURNING THE WHOLE MILK. 

This is done in some countries with profit; it yields a 
larger quantity of butter, which is said to be of better 
quality and will keep longer; it is, however, not much 
practised in this country. It requires machinery to per¬ 
form the churning with advantage. 

CHEESE. 

Perhaps in no production of the farm is there so great 
a difference in its quality as in that of cheese. This is 
owing to the variety of cows, quality of the milk, quan¬ 
tity and quality of the rennet used, pressing, &c. It is 
needless here to say that cleanliness is absolutely neces¬ 
sary in everything connected with the dairy. If the 
richest kind of cheese is desired, do not skim the milk at 
all; but cheese of a sufficient richness can be made from 
milk half of which has been skimmed. 

REN N ET. 

Rennet is made from the stomach of the calf, and is 
prepared by partly filling it with coarse salt, rolling it up 
for a few days, and then opening and exposing it to the 
sun or to a fire to dry; or by putting it into salt and wa¬ 
ter for four days, and then sprinkling it with fine salt, 
and drying it as before. When the rer^net is wanted for 
use, cut off a piece according to the quantity of milk to 
be used, put it into a small quantity of lukewarm water, 
adding a little salt, and it will be ready for use in eight 
hours. 




tiie farmer’s guide. 




DRYING UP A COW. 

Bleed freely, and take half of the milk out of the hag 
once a day, for 3 or 4 days, then give 2 oz. alum and 2 
oz. rochealum in lukewarm water. Or, take one half of 
the stomach of a fresh-killed calf, put it into 3 qts. water, 
boil \ an hour, add 1 oz. alum and \ oz. ginger, and give 
at one dose. Or, take 3 oz. green sage (or \ oz. dry), 
boil 10 minutes, add 1 gill fresh milk and 1 oz. powdered 
alum ; let it stand until nearly cold, then bathe the bag 
night and morning. If the bag is greatly distended, 
draw away a small quantity of milk every morning. 

“TREATMENT OF CALVES. 

As soon as they are able to stand, they should be left 
to follow the instincts which nature has implanted in 
them. It is the most natural and economical, as well as 
the least troublesome way to rear a calf, to let it run with 
the cow until it is old enouqh to wean. A good cow will 
thus rear two calves, provided they are all permitted to 
range in a fresh pasture or clover-field. If the calf is 
destined for the market, he ought to have all the milk 
of one cow, and if he craves more, milk-porridge or 
thickened milk can be given him. He ought to be kept 
until he is seven or eight weeks old. 

Many farmers dislike to have the calf run with the 
cow ; in that case the calf ought to remain with the 
mother long enough to learn how to draw the milk, 

O O . -t ' 7 

which he will generally do in two days, when he can be 
kept so far from the cow that they can not hear each 
other’s call. Take fresh warn milk, apply the finger to 
the mouth, and gently lead him to the vessel containing 
the milk, and he will very soon learn to help himself. 
The milk of the cow, for the first three days, except what 
is given to the calf, is only fit for swine. If the new milk 
is valuable, it will answer to gradually lessen the quan¬ 
tity, and add skim-milk scalded and thickened with corn 
or oat meal, with a little salt. 

If calves are troubled with lice, turn them among the 
sheep for a few days, and they will disappear. Calves 
require a dry, warm shelter, a good bed, and to be fed 
three times a day Their food should occasionally be 


THE SHEEP. 


63 

changed. If they are allowed fresh clover, it will at first 
produce the scours, and they ought to be removed fre¬ 
quently to less luxuriant pasture. For the first winter 
they will need much attention ; they should be kept sep¬ 
arate from other cattle, and furnished with small quanti¬ 
ties of chopped potatoes or turnips each day in addition 
' to sweet tender hay and rowen. 

SCOURS IN CALVES. 

This is a common complaint with calves, especially 
when separated from the cow, or brought up by hand. 
If the attack is slight, it will not be attended with any 
injury. 

Remedy —Take 1 oz. laudanum, 2 oz. powdered chalk, 
' and 1 pt. water, and give a gill (lukewarm) 4 times a day. 
Amother: take 1 teaspoonful of powdered chalk, and the 
same quantity of allspice, with a teacupful of hot water, 
and give every 12 hours. Another : take 1 fresh egg and 
beat it up, add 1-4 oz. laudanum and 1 gill water, and 
give at one dose. 

HOOSE IN CALVES. 

This is occasionc. \ y taking cold, exposure to storms, 
or sudden changes of the atmosphere, which produce a 
cough and difficulty of breathing. 

Remedy .—Take 1 pt. cider-vinegar, 2 oz. aloes, 2 oz. 
linseed oil; dissolve, and inject a teaspoonful into each 
nostril every other morning. Another: take 2 oz. as &■ 
fcetida, 1 pt. vinegar, 3 oz. hartshorn; mix, and pour a 
teaspoonful into each nostril every other morning until 
relief be obtained. 


THE SHEEP. 

From the earliest ages sheep have been classed among 
the most valuable of domestic animals. Previous to the 
deluge they were offered in sacrifice, and since that pe¬ 
riod their flesh has been used for food and their wool for 
clothing, in all quarters of the world. The limits of this 
work preclude a particular description of the numerous 






64 


the farmer’s guide. 



species of this aoimal. The stock originally raised in 
this country was derived from Britain ; this has 

generally given place to the Merino, me first importation 
of which was made by the American minister at the court 
of Versailles, Chancellor Livingston, in 1802. Since 
that period Merinos have been bred of either pure or 
mixed blood, in almost every sheep-growing county in 
the United States and the Canadas. The Saxon sheep 
were introduced into this country in 1S24, and are now 
to be found in various sections of the Union. 


MANAGEMENT OF SHEEP DURING THE 

SPRING. 


As soon as the mild weather of spring appears, and 
long before all the snow has disappeared, sheep exhibit 
an inclination to leave their long confinement and seek 
their food in the meadow or pasture. It is well, how¬ 
ever, to keep them confined until the snow has mostly 
disappeared, and the ground becomes nearly dry. Sheep 
at this season should be yarded where they can have* 
access to the ground in the daytime, and be fed occasion 
ally with potatoes and turnips. 


















f l HE SHEEP. 


65 


MANAGEMENT OF SHEEP IN SUMMER. 

Sheep require pastures that are dry. They thrive 
best on high table-land or mountain ridges, abounding in 
bitter plants and aromatic herbs. A trough fastened to the 
ground, and containing salt, ought always to be accessible 
to them. As sheep.roam over a large space of ground, 
it is well to divide their pasture into small portions, re¬ 
moving them often from one to another. The flock will 
require to be examined several times each week, in or¬ 
der that the diseased ones, if any are found, may be at 
once removed, to prevent others taking the malady. Du¬ 
ring the extreme heat of summei it is important to the 
health of the sheep to' keep them in fields that contain 
plenty of shade-trees and running water. The husband¬ 
man will be well repaid by giving white beans to his 
flock as often as once a week. By the middle of sum¬ 
mer select the sheep designed for market, always pre¬ 
serving the best ones for breeding ; and they should be 
early separated from their lambs, to enable them to re¬ 
gain their usual flesh before the commencement of win¬ 
ter. It will be necessary to give a small quantity of 
potatoes, meal, or grain, to those preparing for market. 

MANAGEMENT OF SHEEP DURING 

AUTU M N . 

In the early part of autumn sheep are subject to sev¬ 
eral complaints, some of which may be averted by putting 
tar in their salt-troughs, or applying it with a brush to 
their noses. At this season all the very fat ones should 
be taken to market, as it is doubtful whether they can 
ever again acquire so much flesh. Sheep require hou¬ 
sing when the frosty nights commence, and should be 
permanently taken from the pastures before they begin 
to lose flesh by the scarcity of food and the severity of 
the weather. 

MANAGEMENT OF SHEEP DURING 

W INTER. 

Before the extreme cold weather commences, they 
should be brought into winter-quarters, and the young 
and feeble be separated from the strong and healthy 

6 


66 


THE FARMER’S GUIDE 


and the diseased he so far remo'red from the others that 
the disease be not communicated to the flock. Long 
experience has proved that sheep require, in the winter 
dry yards, pure water, room to exercise, access to the 
ground, regular time for feeding, and frequent change 
of food. 


FEEDING SHEEP IN WINTER. 

No other animal requires so much attention to its food 
during winter as the sheep. When first brought in for 
die winter, they are usually confined in so small a space, 
and in such numbers, that the air becomes impure, and 
will soon produce disease. It will be a great preventive 
of disease to besmear their noses with tar as often as once 
in two weeks during the winter. Although no better 
food for sheep exists than ripe well-cured timothy hay 
and clover, yet an occasional change to rowen and other 
kinds of hay, for a day or two, will be found of essential 
benefit. They will thrive on oat, bean, or pea straw, 
provided it be cured green, and they have a supply of po¬ 
tatoes, turnips, and carrots, at the same time. Much 
grain does not agree with sheep ; it is too solid ; yet they 
eat much less hay, and thrive much faster, by giving each 
one gill of peas or beans, or half a ]Sint of oats per day. 
This keeps them in good heart, and is calculated to pre¬ 
vent them shedding their wool. Sheep suffer much du¬ 
ring the winter by being deprived of green food, and 
not having access to the ground. If possible, let them 
have a few feet of turf, loam, or gravel; should this be¬ 
come frozen, break it up occasionally with a crow-bar or 
axe. Feed them once a week, or oftener, with potatoes, 
turnips, beets, parsnips, or carrots, and a few green 
boughs of the hemlock, pine, cedar, or spruce, or of thn 
sweet-fern herb. Separate troughs, with salt, wood- 
ashes, tar, sulphur, and clay, ought always to be within 
their reach. While it is true that sheep at large in the 
summer and autumn will make the heavy dews a substi 
tute for water, yet during their long winter confinement, 
when nearly all their food is dry, they will need water 
several times a dav. 


the sheep. 


67 


MANAGEMENT OF SHEEP AT YEANING 

TIME. 

For six weeks "before yeaning-time, the ewe should be 
deprived of most of her accustomed supply of potatoes, 
&c., as these are calculated to produce an over-supply 
of milk, which may seriously injure her; at the time 
of yeaning, however, should a small quantity be given 
her, it will tend to strengthen her. Sheep 'turned into 
the field at such a time, generally need no assistance, yet 
they ought to be looked after night and morning, and, if 
possible, kept separate from the flock during the night, 
or kept only with others in like condition. If yeaning- 
time comes while the nights are cold and frosty, the ewes 
should be warmly housed. 

MANAGEMENT OF LAMBS. 

Lambs, for a few day's from their birth, are very fee¬ 
ble, and require particular attention. It frequently hap¬ 
pens that young sheep will not own their lambs ; and 
where there is a large flock the lambs frequently get 
changed. In either of the above cases, it is necessary 
to hold the sheep until the lamb has drawn the milk 
a few times ; first, however, uncapping the teat, and ta¬ 
king away a small quantity of milk. It sometimes hap¬ 
pens that the lamb is too weak to stand ; it then becomes 
necessary to lay the sheep down and put the lamb to the 
teat; and if, from ignorance, the lamb should refuse to 
draw the milk, the teat must be put in its mouth, and the 
difficulty will soon be obviated. Should there be an abun¬ 
dance of wool on the sheep’s bag, calculated to prevent 
the lamb having free access to the teats, it may be 
sheared off. In cold weather it frequently happens that 
lambs are dropped in the field or yard, and are found 
cold and stiff, and apparently beyond resuscitation ; their 
lives can, however, often be preserved by conveying 
them to a moderately warm room, enveloping them in 
woollen cloths, and giving them warm new milk. In 
case sheep produce twins, the ewe may not afford a suf¬ 
ficient supply of milk for both. One of the lambs can 
easily be brought up by hand, or the sheep can be fed 
liberally with potatoes or turnips to increase the quantity 


68 


TI1E farmer’s guide. 


of her milk. Sometimes lambs appear pining and swol¬ 
len without the cause being discovered. This is fre¬ 
quently caused by the excrements adhering to the body 
and closing the vent. It can be prevented by rubbing 
the parts with clay or red earth. 

WEANING. 

If lambs are left to run with their dams to a late pe¬ 
riod in the fall, it not only greatly injures the sheep, by 
preventing their recruiting sufficiently before the winter 
commences, but the lambs do not get accustomed to dry 
food before cold weather sets in, and thus both sheep 
and lambs are unfitted for the rigors of winter. At this 
season the sheep should be turned into a poor pasture 
for a few days, while the lamb should have fresh rowen 
or clover-hay. After the ewe has been poorly fed for 
three weeks, it should then have good fare for the remain¬ 
der of the season ; for if winter overtakes her in low 
flesh she will remain so until spring. Lambs preparing 
for market should have good feed, and remain with their 
dams as long as the welfare of the sheep will allow. 

CASTRATION OF LAMBS. 

This ought to be attended to when they are not over 
four or five weeks old, for the longer it is neglected after 
that age, the more hazardous it becomes. When catch¬ 
ing the lambs they should not be worried, as in that case 
their blood becomes heated, and it is dangerous to per¬ 
form the operation. It is customary with many to apply 
salt to the wound, but tar mixed with lard or fresh but¬ 
ter has been found to be far more safe. The lambs are 
liable to take cold while the wound is healing if they are 
exposed to storms or severe cold nights. 

WASHING SHEEP. 

This should never be performed until the weather is 
moderately warm, as they are liable to contract a cold 
which will lead to other diseases, if performed in cool 
weather. As a general rule it can be attended to from 
the 20th of May till the 10th of June, always selecting a 
warm day and attending to it in the morning, that the 
fleece may become dry the same day. 


THE SHEEP. 


60 


SHEARING. 

This operation requires some experience to perform it 
skilfully. Care should be taken to separate all the tags 
before rolling up the fleece. Should wounds be made, 
apply a mixture of tar and grease before turning them 
out. The branding and marking operation should be 
attended to at this time. For four or five weeks after 
shearing they require*a shelter during cold storms. For 
want of this protection many perish during the month of 
J une. 

TO PREVENT SHEEP FROM TAKING 
COLD AFTER SHEARING. 

Sheep are sometimes unavoidably exposed to cold 
winds and storms after shearing. To enable them to en- 
dure this exposure, wash them immediately with a brine 
made of 1 qt. of salt and 1 pailful of water, applied with a 
brush. This simple operation will not only enable them 
to withstand the weather, but it will destroy any nits that 
may adhere to them. 

TO LEARN THE AGE OF SHEEP. 

Their age can be ascertained from the front teeth. At 
one year old there are eight full teeth ; at two years, the 
two middle ones fall out, and two much larger ones ap¬ 
pear in their place ; at three years, one on each side of 
these last named likewise fall out, whose places are filled 
with two larger ones ; at four years, two more fall out, 
which are supplied by others; and at five years, all the 
small teeth are gone, and the full set of large ones ap¬ 
pear. After this, the exact age can not be known, but it 
can be nearly determined by the wear and long appear 
ance of the teeth. 

RACKS, MANGERS, F E E D I N G-TR O U G H S. 

Too much attention can not be given to these indis¬ 
pensable appendages of the barnyard. If the hay is suf¬ 
fered to be placed on the ground, the ripe seeds and 
small particles will not be saved, and when the yard is 
wet, or the ground covered with snow, much of the hay 
will be trodden under foot and lost Racks are usually 
preferred to rr angers, but when these are used, troughs 

" G* 





70 


THE FARMER’S GUIDE. 


made of boards ought to be placed at the bottom to catch 
the seeds, leaves, and fine hay, that otherwise would be 
lost. Troughs can be made very cheap of boards, and 
'secured by stakes driven into the earth, so that they will 
rise from erfht to twelve inches above the surface of the 

O 

ground. In these ought to be kept a supply of salt, 
wood-ashes, tar, and occasionally a little sulphur. 

SHEEP-BARNS, OR SHELTERS. 

Sheep require constant and pure air, and for that pur¬ 
pose their food should be taken in the open air, except 
during severe storms or extreme cold weather ; where it 
is convenient, it is well to construct their shelter on 
a side-hill, where it can be stoned up on three sides, 
with an opening toward the south ; at the same time so 
to construct it that a free circulation of air can always 
be kept up. Where a sheep enclosure is connected with 
the horse or cattle barn, it ought to occupy the warmest 
portion, and each species of animals should be kept sep¬ 
arate from the others. 

DISEASES IN SHEEP. 

With a general knowledge of their physiological con¬ 
struction, and a timely attention to their wants, most of 
the diseases to which sheep are subject can be easily man¬ 
aged. It requires great judgment to administer medi¬ 
cine at the proper time, and in suitable quantity. In 
the use of it, it is safe to follow the rules laid down in 
this work for neat cattle. The quantity prescribed for a 
full-grown ox or cow will be sufficient for twelve sheep 
or twenty lambs. 

ROT. 

This is not very common in this country, but it occa¬ 
sionally infects large flocks, and first shows itself by dul- 
ness, hanging of the head, inflamed eyes, and general 
debility. 

Remedy .—Make a strong decoction of the bitter-sweet 
oranches, and give \ a teacupful every morning, with a 
good supply of salt, and feed on dry food for 3 days 


THE SHEEP. 


71 


FOOT-ROT. 

It is supposed that this disease results from sheep be¬ 
ing kept in low, wet, or clayey lands, producing inflam¬ 
mation of the foot, and an unnatural growth of the hoof. 

Remedy —Whenever the disease appears, let the foot 
be washed, and the hoof pared off as much as possible, 
not to make it bleed. Let the sheep stand upon a dry 
stable-floor, sprinkled with lime, for four hours ; after 
this he may be kept in a dry pasture without further dan¬ 
ger. Another : take 1 oz. verdigris and 1 oz. blue vitriol, 
dissolve them in warm vinegar, and after the foot is pared, 
apply a small quantity, and bind a cloth over the foot 
and let it remain for 4 days. Another: after the foot 
has been pared, apply spirits of turpentine and blue vit¬ 
riol, in equal parts, and bind up as before. The foot 
must be often dressed, and the sheep kept on a dry floor 
or in a green pasture. Those that are diseased should 
be kept separate from the flock, as the disorder is infec¬ 
tious. 

FLIES ON SHEEP. 

Make a very thin composition of ^ lb. sulphur, 1 pt. tar 
and linseed oil or soft grease, and apply it to all parts 
of the body; this may be repeated every three weeks. 
It requires only a very small quantity for each sheep. 

LICE AND TICKS ON SHEEP. 

These are found to attack sheep that are poorly kept 
The only effectual cure is to make a strong brine, or, 
take 4- a barrel of cold water, adding \ lb. tobacco- 
leaves boiled in 4 qts water, and dip the sheep (all ex¬ 
cept the head), pressing as much of the liquid out of the 
wool as possible after dipping. 

STAGGERS. 

This is a disease of the brain, caused by unwholesome 
or improper food, which prodrftes extreme constipation 
of the bowels, occasioning staggering and general weak 
ness. 

Remedy .—Take \ pt. fresh butter or lard, and give in 
a melted state. Another: dissolve 2 oz. asafeetida in 3 
quarts of warm water and give 2 tablespoonfuls 3 times 





72 


THE FARMER’S GUIDE. 


a day. Give half the quantity the following day if 
necessary. 

STURDY, OR WATER IN THE HEAD. 

Cause .—That this disease is occasioned solely by a 
chilliness in the back, appears from the following facts . 
1st, it is always most general after windy and stormy 
weather; 2d, it is most destructive on farms that are ill 
sheltered, and on which sheep are most exposed to se 
vere storms ; 3d, it preys only on sheep about 1 year old, 
whose wool separates above, leaving the back exposed 
to the wet and cold. 

Symptoms .—As this is a disease of the brain, it mani¬ 
fests itself by giddiness, staggering, dulness, wildness, 
loss of flesh, sudden starting, and, finally, a faintness, at¬ 
tended with blindness, prostration, and death. 

B-emedy .—If the attack is slight, it may be removed 
by placing the sheep in a dry pasture, after purging 
freely ; but if the disease is violent, trepanning is usually 
resorted to. It has been cured by boring into the soft 
part of the skull, with a small gimlet, and letting the 
water escape. Close the wound, and apply some ad¬ 
hesive plaster. Another : the following is the most diffi¬ 
cult, but at the same time the most sure method of giv¬ 
ing relief, if skilfully performed : the disease is seated 
exactly in that part where the divisions of the skull meet, 
and consequently in a right line with the top of the nose ; 
put a sharpened wire up the nostril quite through the 
middle of the brain, and by that means perforating the 
bag which contains the fluid causing the disease. The 
operation must be performed with a stiff steel wire, of 
the size of a coarse knitting-needle. The operator 
must plaoe his thumb on the soft part of the skull, and 
insert the wire up the nostril, in the direction of the 
thumb, until he feels the end of the wire, when it is to be 
immediately withdrawn, £nd the animal let go free. The 
operation must be done carefully and quickly, and if the 
right direction is given to the wire, relief is instantane¬ 
ous. Keep the sheep in a dry pasture, giving daily one 
gill of corn or one pint of oats for a few days, and it will 
soon regain its wonted health. 


THE SHEEP. 


73 


SCAB. 

This is a very troublesome and contagious disease, 
showing itself on the back and neck of the sheep, produ¬ 
cing a severe burning or itching, and causing the animal 
to rub itself until the blood flows from the neck and 
head. 

Remedy ,—A weak decoction of tobacco in dry weath¬ 
er, or juniper o ;i berries, or boughs, in wet weather, 
will effect a cure. Another : take 1 lb. hoofs lard, 2 oz. 

O 7 

sulphur, and 1 oz. red precipitate; mix well, and anoint 
the diseased parts with a very small quantity. 

SCOURS, OR DIARRHCEA. 

If the attack is slight, it need excite no fears, unless 
it be of long continuance. 

Causes. — Overloading the stomach, over-driving in 
warm weather, eating noxious weeds, change from poor 
to very rich food, sudden change of the weather from 
heat to cold or cold to heat, &c. 

Remedy .—The treatment should depend upon the cau¬ 
ses that produced the disease. If it is the result of eating 
green food, give dry grain and hay for two days. If ex¬ 
posure to wet and cold be the cause, remove to a warm 
stable and give dry food. Where over heating has pro¬ 
duced it, remove to a cool enclosure, and give a small 
dose of physic, and in 4 hours after give 2 grains opium 
and 1 oz. powdered chalk mixed with a pint of wet 
bran or oats. Where unwholesome food has occasioned 
the malady, it is not safe to check it at first; it is well to 
give a tablespoonful of castor oil that the system may 
become properly cleansed, then make a tea of the white- 
pine bark, and give in small doses; or take ^ oz. castor- 
oil, adding 25 drops of laudanum, and give in i pint of 
warm water, after which give dry food, with a small 
quantity of oats or bran, and salt. Another: boil 1 qt 
of new milk, add ^ pt. rye-flour, and give lukewarm. 

SCOURS IN LAMBS. 

If this takes place when the lamb is but a day or two 
old, remove the sheep to a warm stable, and feed on 
corn or oats for two days. If the lamb is large, take 
powdered chalk, and mix a small quantity with its food 


74 


THE FARMER 8 GUIDE. 


Another: give 15 drops laudanum and a teaspoonful of 
ginger. Another: give a teaspoonful of castor-oil, and 
feed on boiled new milk thickened with rye-flour. 

DYSENTERY. 

This is generally the result of long-neglected scours, 
&c., though sometimes produced by unwholesome food 
and other causes. It will show itself not only by a dis¬ 
charge, often discolored with blood, but by severe gri¬ 
ping pains, which often terminate fatally. 

Remedy .—Give 2 tablespoonfuls of castor-orl, and in 
6 hours after, give 25 drops of laudanum, with a tea¬ 
spoonful of ginger and 1 pint of boiled bran, and also 
cooling drinks. Another: Six hours after giving a mod¬ 
erate dose of physic, of castor-oil or Epsom salts, take 
1 teaspoonful of powdered charcoal, adding 1 oz. fresh 
butter; mix with bran, and give at one dose. Moderate 
bleeding is sometimes beneficial in this disease. 

FOUL NOSES. 

This disease manifests itself by the inflammation and 
running of the eyes, weakness in the back and hinder 
parts, drooping of the head, and loss of appetite. 

Remedy .—Lobelia (Indian tobacco), either dry or 
green, given in a weak tea. Or, applying warm tar 
to the nose, and giving a small quantity of tar-water, will 
soon effect a cure. 

SORE EYES. 

This complaint is the result of a cold, sudden change 
of the weather, or very low flesh. 

Remedy .—Put the sheep in good condition, and the 
complaint will generally disappear. New milk applied 
to the eyes is very serviceable. 

CAKED BAG. 

This is caused by the loss of the lamb or the lamb be¬ 
ing unable to draw all the milk. If the lamb is lost, 
substitute another in its place; and if the lamb is not 
able to draw nil the milk, it can be taken away a few 
times by hand, and k^ep the sheep on dry food for a few 
days. 


THE SHEET. 


75 


HOVEN. 

Sheep, like neat cattle, when put into a fresh clover- 
field, will sometimes have their stomachs distended by 
wind to that decree that they must he relieved at once, 
which can be done in the same manner as for cattle. 
The swelling- rises the highest on the left side, and on 
this side let the incision be made. (See cattle, p. 39.) 

COSTI VEN ESS. 

Remedy .—Give ^ oz. Epsom salts or two tablespoon 
fuls of castor-oil, or feed on green clover for one day 

COLDS AND INFLUENZA. 

These are caused by exposure to storms and cold, arc 
sometimes by lying on wet and marshy grounds, and by 
sudden changes of the atmosphere. 

Symptoms .—The indications of this disease are a dis¬ 
charge .of mucus from the nose, weakness, dullness of 
the eyes, loss of appetite, and wheezing. 

Remedy .—When the cold is slight, give them a few 
white-pine boughs to browse upon, with a good supply 
of salt and tar. If the disease does not yield to mild 
treatment, moderate bleeding must be resorted to, with 
warming drinks made of pennyroyal, sage, or catnip. 
Another: if the disease is far advanced, attended with 
diarrhoea, give 20 drops of laudanum with a teaspoonful 
of powdered chalk, once a day until relieved ; aftei 
which give white-pine or hemlock boughs. 

INFLAMMATION OF THE LUNGS. 

This is caused by exposure and cold, which settles on 
the lungs, attended with the same symptoms described 
under the head of colds and influenza, only in an aggra¬ 
vated degree. 

Remedy .—Put the sheep into a warm enclosure, bleea 
freely, and give a tablespoorifu) of castor-oil, or the same 
quantity of lard ; after which give warm nourishing 
drinks. 

INFLAMMATION OF THE BRAIN. 

Cause. —Over-heating, overdriving, breathing impure 
air, or high feeding with solid grain. 







76 


THE FARMER’S GUIDE. 


Symptoms .—The ears stand erect, eyes red and fiery 
fierceness, raving, starting, and madness. 

Remedy .— Bleed freely in the head ; give 1 oz. Epsom 
salts or 2 oz. castor-oil, bathe the head for 1 hour in cold 
vinegar and water (in equal parts), give J pt. sage tea 
mixed with \ pt. molasses; repeat the bathing and tea 
if necessary. 

PELT-ROT. 

In this disease the wool falls off, leaving the skin cov¬ 
ered with a white thin crust. 

Remedy .—The only remedy for prevention is good 
feeding, warm keeping, and anointing the parts from 
which the skin is off with a thin ointment of tar and 
grease. 

SMALL-POX, OR COW-POX. 

This disease shows itself, in blisters, first on the flanks 
and afterward spreading over the body. It is usually 
produced by drinking stagnant and impure water. 

Remedy .—Give slightly purgative medicines, anoint¬ 
ing the blisters, as they break, with sweet-oil, and remo¬ 
ving them where they can have access to pure water. 
The disease is infectious. 

SORE AND SWOLLEN MOUTH. 

This is occasioned by eating irritating or poisonous 
plants, as the Johnswort, hemlock, nettles, and some 
3 ther plants. 

Remedy. —Tar-water, or putting tar in the mouth, and 
a teaspoonful of sulphur in oats or bran. Or, an oint¬ 
ment of fresh butter and sulphur applied to the affected 
part will usually effect a cure. 

WOUNDS AND CUTS. 

Wounds received by being hooked by neat cattle, or 
from the bite of a dog, should be left to bleed a short 
time; then sew up (if the wound is large), and apply 
salve made of beeswax and lard, and keep the animal 
still for a few days. If the cut is on the leg, it ought to 
be dressed as above, with bandages. 

FEVERS. 

Fevers are the result of various causes, and are to be 
treated much the same as in cattle ; but the dose for 1 ox 


THE SHEEP. 


77 


is sufficient for 12 sheep. If the sheep is costive give a 
tablespoonful of castor-oil, followed by cooling drinks. 
(See rattle, p. 2S.) 

DOCKING SHEEP AND LAMBS. 

At 4 weeks old place the lamb on the floor, draw the 
skin up toward the body, and cut off the member 2 
inches from the body, between the joints, and the skin 
will return over the wound.- After the operation is per¬ 
formed, apply tar and grease, which will keep off the 
flies, and cause it to heal soon. If the operation has 
been neglected until the animal becomes old, attend to 
it early in the spring or in the fall. 


STRETCHES. 

This disease is the result of being kept confined du- 
ring long winters, or extreme costiveness. 

Symptoms .—Loss of appetite, stretching on the ground, 
dullness of the eyes, passing the head quickly from side 
to side, and frequent unavailing efforts to void dung. 

Remedy .—The only remedy is purging. Give to each 
sheep 3 tablespoonfuls of melted lard, or 2 tablespoon¬ 
fuls of castor-oil, or 1 oz. Epsom salts. Slight attacks 
can be cured by giving moist food for a few days. If 
sheep have occasionally a few potatoes, turnips, &c., or 
green boughs of hemlock or pine, they are never trou¬ 
bled with this disorder. 


GAD-FLIES, WORMS, OR MAGGOTS, IN 

THE H EAD. 

The disorder produced by the gad-fly (CEstrus Ovis ) is 
very fatal among large flocks of sheep, frequently carry¬ 
ing off numbers without the cause being suspected. 
In July, August, and September, these insects deposite 
their eggs in the nostrils, where they remain for some 
weeks, when they hatch, and, being small at first, con¬ 
tinue there till the next spring or summer, when they 
creep up into the head, producing disease and death. 

Symptoms. — This complaint generally appears as 
warm weather approaches, and becomes manifest by 
water or matter running from the nose, frequently dis¬ 
colored with blood ; drooping of the head, running with 
the nose near the ground, snorting, starting suddenly, 

7 




7S 


THE FARMER’S GUIDE. 


loss of appetite, loss of flesh, the wool falling off, and in 
the latter stages of the disease, the animal becomes fran¬ 
tic. suddenly falling and soon expiring. 

Remedy.— If the attack is slight, it may sometimes be 
removed by smearing the nose with tar, or putting salt 
and tar in the trough. Another: when the symptoms 
first appear, let the sheep run in a fresh-ploughed field 
for one week. Another: take a tobacco-pipe, well- 
lighted, and blow up the smoke in each nostril for a 
short time, repeating the operation once in three days. 
Another: take 1 lb. Scotch snuff* and 1 oz. powdered 
ginger, pour upon them 3 qts. boiling water, mix well, 
and, when cold, pour a tablespoonful of the decoc¬ 
tion into each nostril, holding the head well up for a 
short time. Where snuff* is not at hand, take 1 lb. of leaf 
or i lb. plug tobacco, boil it 15 minutes, and add to this 
a small quantity of ginger, and use as above. When 
this is given to the sheep it produces a stupefying effect 
for a few moments ; they will, however, soon recover. 
It is a good precaution to administer a small quantity of 
the above liquid to the whole flock once in 4 weeks du¬ 
ring the winter. Another: take spirits of turpentine 
and a weak decoction of tobacco, in equal quantities, and 
inject a teaspoonful into each nostril, holding the head 
for a moment in an elevated position. A little train-oil 
or rancid butter may be applied to the nose after the 
worms are expelled, which may prevent a second attack. 

POISON. 

This is occasioned by eating laurel, wilted leaves of 
the wild cherry, and some other shrubs and plants. 

Remedy .—Take of the twigs of the white-ash, boil for 
2 hours, and give a teacupful of the liquor with a gill 
of molasses, in a lukewarm state, to each sheep. Unless 
relief be obtained within 1 hour, the dose may be re¬ 
peated, reducing the quantity one half. Another : give 
immediately ^ a teacupful of melted fresh butter or lard. 

BLEEDING. 

In sudden attacks of disease, it aids the recovery of 
an auimaJ to bleed freely, provided he is in high flesh. 
There are various ways of performing this operation. 


SWINE. 


79 


Where a small quantity of blood is to be taken, it can be 
done by opening a vein under the tail, but the usual and 
most preferable parts of the body are the face and legs. 
The prominent veins of the face are easily accessible. 
When the operation is to be performed, the thumb 
should be applied to the vein below where the incision 
is to oe made, and soon the vein will fill. When the re¬ 
quired amount of blood is taken (which depends upon 
the size and condition of the animal), insert a pin through 
the vein and tie a thread close around it. 

TO PROTECT SHEEP AND LAMBS FROM 
DOGS, FOXES, AND WOLVES. 

Take equal parts of sulphur and tar, adding a small 
quantity of aloes, powdered, and smear their necks and 
legs once a month through the summer. 


SWINE. 

The breeds of swine raised in this country are so 
numerous, that the limits of this work will not admit a 
detailed or particular description of them. It is, howev¬ 
er, practically sufficient to say, that the Old English and 
the Berkshire are considered as decidedly the best, and 
are to be found in all sections of the United States. 

BREEDI NG. 

For breeding purposes, choose the largest, and those 
having the longest body; and none should be selected 
under one year of age. They should have a pasture or 
large yard to range in, and be given, occasionally, green 
food. They should be kept as much as possible to them¬ 
selves at the time of littering. For three or four days 
after littering, the sow should be fed on boiled bran or 
other light foo d, and protected from annoyance. If the 
litter is large, the sow will need much green or liquid 
food, yet care should be taken that the scours, or diar¬ 
rhoea, is not produced. Sometimes sows devour their 
pigs; this can be prevented by giving them fresh meat 
for a day or two. 




8C 


THE FARMER’S GUIDE. 


MANAGEMENT OF PIGS. 

Pigs will soon learn to eat green herbs, and should nave a 
few oats daily, with a good supply of milk. Should they be 
attacked with scours, new milk boiled, and thickened with 
flour, will soon relieve them. When they are ten weeks old 
they can be weaned, keeping them out of the sight and hearing 
of the sow. It is well not to take all of the pigs from the 
mother on the same day. The sow should be fed on dry food 
for one week, thereby lessening the amount of milk. When 
it is desirable to fatten pigs fast, give them boiled rice. 

GENERAL MANAGEMENT OF SWINE. 

It only requires good management to make the raising of 
6wine one of the most profitable occupations of the farmer. In 
the summer season swine will greatly improve by being al¬ 
lowed to run in a clover-field or pasture, also having the whey 
of the dairy and wash of the house, with salt every other day. 
When swine are not permitted to range at large, allow them 
occasionally to have access to a trough containing salt, tar, 
sulphur, wood-ashes, and a small quantity of Epsom salts and 
charcoal. 

PENS. 

It is an impression with many that swine thrive well when 
kept in filthy or wet and muddy pens; this has been proved to be 
a great mistake. They will thrive much the best in a perfectly 
dsy, clean, and comfortable shelter. The pen ought to be 
built in a warm location, protected from piercing winds, with 
free access to the open air. It should be divided into three 
apartments, one for eating, one for sleeping, and one for evacu¬ 
ation. The first two should be on the highest ground. The 
troughs should be fastened to the floor or ground, and not 
more than five inches deep, that no great pressure be made on 
the throat while drinking. 

FATTEN I NG. 

After brirging them from the pasture, and in preparing them 
rapidly for the market, they will require a gentle purgative, 
unless green cornstalks or other green food be given them, as 
dry grain is liable to produce costiveness. To save trou¬ 
ble, corn, potatoes, &c., are frequently given to swine in their 
raw state. Where this is done, at least one third of the nour¬ 
ishment is lost. Grain should always be ground and cooked, or 
soaked until fermentation is produced, and potatoes and other 
roots boilfd and salted. Experience has proved that grain and 
oots given alternately, greatly conduce to the thriving of the 
animals. They should be fed regularly three times a day, and 
allowed fresh earth, rotten wood, or a small quantity of 


ONISSOI 


f 


Si 






















































































































































































82 


THE FARMER’S GUIDE. 


^cuverized charcoal, three times a week. Food should never 
be given of a higher temperature than blood-heat. It is un¬ 
wholesome if it is given hot, often producing the measles. 

DISEASES OF SWINE. 

It is no less true, though perhaps mortifying to the animal 
that walks erect , that in its internal economy and general 
physiological structure, the hog bears a close resemblance to 
the human being ; and, therefore, its diseases require, in a 
measure, the same treatment. As its maladies, however, are 
but little known, and are also difficult to cure, care should be 
taken, as far as practicable, to preclude the necessity of the use 
of medicine. In addition to the precautions before given, we 
would say, that swine should, if possible, in spring, summer, 
and autumn, have access to running water. 

MEASLES. 

This disease is seldom found in swine, yet when it does at 
tack them it is difficult to remove it. It is caused by high-feed¬ 
ing or giving very warm drinks, producing small tumors in 
the throat. This disorder is not easily discovered while the- 
animal is alive, and can only be known by its not thriving or 
fattening as the others. 

Remedy .—Give £ oz. Epsom salts after fasting 12 hours. 
Another: take 2 grains powdered antimony and give in new 
milk. Another: give ^ oz. sulphur twice a week with their 
food. 

ISSUES. 

Unlike most other animals, hogs have no insensible perspi¬ 
ration from the body, but have a number of small issues on the 
inner side of their fore-legs, below the knee joint; here, it ap¬ 
pears, is the outlet for the superfluous fluid of the body. When 
these become obstructed by mud, clay, or any other substance, 
the animal becomes sickly, loses his appetite, and is thirsty 
and feverish. 

Remedy .—The only relief known is to open the issues by 
rubbing (hem with a stick or cob, and anointing the parts with 
a small quantity of sweet-oil, to prevent their closing again. 

QUIN SV. 

This disease shows itself by a stiffness of the legs, inaction, 
difficulty of swallowing, taking hard food into the mouth and 
casting jt out again, often lifting the head, stretching the neck, 
and a swelling of the glands of the throat. It results from ta¬ 
king cold or from the closing of the issues and other causes. 

Remedy .—Bring them into a warm enclosure, and see that 
the issues are well open; take 1 qt corn-meal, 1£ oz. Ep« 


SWINE. 


83 


8om salts, 1 oz. castor-oil, 1 tablespoonful of sulphur, 1 qt. new 
milk, and give at once, keeping salt and tar in their troughs. 

SORE THROAT. 

The symptoms are similar to those of the preceding com¬ 
plaint, with this exception, that the glands of the neck are not 
swollen. 

Remedy .—Take a teacupful of molasses, | a teacupful of 
vinegar, a tablespoonful of melted butter, and a teaspoonful of 
black pepper, and give when nearly cold. Feed for two days 
with f esh clover or potatoes and turnips. 

COP DS, COUGHS, AND INFLAMMATION 

OF THE BRAIN. 

Ow'Ug to the very light covering allotted to this animal, he is 
peculiarly liable to these complaints. The only preventives 
are warm pens, proper attention, and, more than all, a thick 
lining of fat under the skin, which will enable them to endure 
storms or extreme cold weather. Swine that are poorly kept 
are very subject to these complaints, while those that are well 
kept almost invariably escape. The symptoms are more or 
less violent, according to the severity of the attack. , 

Remedy .—If the cold or cough is not severe, moderate pur¬ 
gatives and a warming diet will generally effect a cure, but if 
the disease appears to affect the lungs, bleed 1 pint, and give 
gentle physic, of Epsom salts or castor-oil and sulphur. 

RUPTURE. 

What is called a rupture is a hole broken in the rim of the 
belly which causes a part of the intestines to come out and 
lodge between the rim of the belly and the skin, having an ap¬ 
pearance similar to a swelling in the testicles. The male pigs 
are more liable to this disease than the females. 

Remedy .—Geld the pig thus affected, and cause it to be held 
up with its head downward; flay back the skin from the swol¬ 
len place, and, from the situation in which the pig is held, the 
intestines will naturally return to their proper place ; sew up 
the hole with a square-pointed needle, with a bend in it, as the 
rupture is frequently between the hind legs, where a straight 
need.e can not be used. After this is done, replace and sew 
up the skin. Apply a salve made of mutton-tallow and bees¬ 
wax, and feed sparingly for one week. 

SCOURS. 

Scours are caused by overloading the stomach, eating un¬ 
wholesome food, or over-driving. 

Remedy .—The same medicines can be given as for cattle 
(p. 49) only the dose for an ox is sufficient for 10 or 12 swine. 
Take 1 gill of pulverized charcoal or 2 tablespoonfuls of pow- 


84 


THE FARMfcK S ciUIDE. 


dered chalk, and mix with the food ; or take 25 drops of lauda¬ 
num mixed with 1 quart new milk. 

ELIND STAGGERS. 

This disorder is generally confined to pigs under one y?ar 
old, and is caused by high feeding, impure air, or excessive 
heat, producing a determination of blood to the head. 

Symptoms .—Partial blindness, foaming at the mouth, stag¬ 
gering, weakness, and grinding of the teeth. 

Remedy .—Examine and see that the issues on the legs are 
open, purge freely, and in 6 hours after give 1 gill of brandy or 
rum, and a teaspoonful of pepper. 

BRUISES AND CUTS. 

These require much the same treatment as in other animals 
(See cattle and sheep, pp. 42, 54, 76.) 

SV/ELLI NGS. 

Swellings can generally be scattered by rubbing thoroughly 
with warm spirits or vinegar, adding a small quantity of black 
pepper. If the swelling is but small, apply warm soap-suds. 
Should the swelling be large and soft, it may require poul¬ 
ticing. After it is opened, apply drawing healing salve, made 
of beeswax and mutton-tallow. 

CATARRH. 

This is the result of colds and exposure, manifesting itsell 
by an unnatural discharge from the nose. 

Remedy .—Take 2 oz. coriander-seed, 1-2 pt. molasses, and 
2 oz. ginger ; boil 15 minutes in 2 qts. new milk, and give 
warm, keeping the animal warm, and feed on dry food for a 
few days. 

ITCH, SCAB, OR MANGE. 

This complaint is produced in young pigs by drawing nour¬ 
ishment from the sow after she has eaten some unwholesome 
food, and by other causes. 

Symptoms .—The pigs are often seen rubbing their necks, 
sides, and bellies, producing a red and inflamed appearance of 
the skin. As the disease progresses, small fiery blisters ap¬ 
pear, rendering the animal emaciated and restiff, which fre¬ 
quently terminates fatally unless relief be obtained. 

Remedy .—Immerse the pig in lukewarm water, and, after 
drying, apply to all the parts affected an ointment made of 1-2 
lb. lead and 1-4 lb. sulphur. If the pig is old enough to drink, 
put a small quantity of sulphur in his food. 

FEVERS. 

These are occasioned by colds, exposure, or the stoppage if 
*he issue. 


SWINE. 


85 


Remedy .—Examine ihe issue?, and give a moderate dose of 
physic and a few boiled parsnips, and other cooling liquids. 
(See fevers in cattle, p. 45.) 

COSTIVENESS. 

. Remedy .—Give a small quantity of Epsom salts or castor- 
oil in the food, and a few handfuls of fresh clover if it is in 
season. (See cattle, p. 49.) 

KIDNEY-WORM. 

The symptoms are great weakness of the loins and hinder 
parts, followed by entire prostration. It is seldom cured un¬ 
less attended to in its earliest stages. This disorder is prevented 
by a lange of pasture, and mixing a teacupful of wood-s .as 
with their food every week, or putting tar and saltpetre in their 
troughs. 

Remedy .—When first attacked, anoint the loins with spirits 
of turpentine, or soak corn or rye in lye made from wood-ashes, 
and feed every morning; or give 1 grain of calomel, and keep 
the animal warm for a few days. 

. SWINE-POX. 

This shows itself by a fine eruption of the skin near the 
joints, and by a redness of the eyes. 

Remedy .—Take ^ an oz. saltpetre, dissolve it in ^ pt. vine¬ 
gar and a teacupful of sweet or linseed oil, and a tablespoonful 
of honey, and give lukewarm, in 3 parts, every morning. 

BLACK TEETH. 

This generally attacks swine early in the spring, and is oc¬ 
casioned by being kept long from the ground. Its first symp¬ 
toms are the teeth turning brown, and soon after black, which 
soon affects the whole system, producing dizziness, trembling, 
weakness of the hinder parts, loss of appetite, and wildness of 
the eyes. 

Remedy .—As the black teeth not only injure the general 
health as well as the sound teeth, they ought to be extracted. 
Examine and see that the issues are open, give 1 oz. sulphur 
and 1 oz. pulverized charcoal, with tar-water, and fresh green 
food. Keep the diseased swine separate from the rest for a few 
days. 

MURRAIN. 

This disorder is the most prevalent toward the close of 
warm weather, when the blood becomes thick and inflamed, 
producing fever, shortness of breath, weakness, inflammation 
of the eyes, drowsiness, and inaction. 

Remedy .—Boil £ lb. elecampane-root \ an hour, in 6 quarts 
water ; add £ % sulphur, \ lb. pulverized aniseseed, £ lb. liquor- 



8(5 


THE FARMER’S GUIDE 


ice ball, 5 lb. ginger ; bottle, and give in pint doses every morn* 
ing. Keep on green food for a few days. 

UNIVERSAL SPECIFIC. 

Many farmers, when their swine show signs of illness, feed 
them with corn-meal, mixed with 2 oz. sulphur and the same 
quantity of tar, charcoal, and salt, removing them to a warm, 
dry shelter. This, of course, will not cure all diseases, but 
will prevent most of them assuming a violent form. 

PHYSIC. 

It is customary with many people, when medicine is to be 
administered to swine, to put a rope in their mouths and draw 
their heads up. This is a very injurious practice, for should 
the hog attempt to squeal, the liquid will go down the wind¬ 
pipe and choke him. The only safe and effectual manner of 
giving medicines, is with milk or other food. 

B LEED I NG. 

Most of the diseases to which swine are subject, will yield 
to mild treatment; but where the attack is violent, and nothing 
else will avail, it will be necessary to confine the animal, and 
bleed from an artery just above the knee, on the inside of the 
forearm, or from the roof of the mouth. It is somewhat difficult 
to stop the blood where the mouth is lanced, but it can usually 
be done by partly filling the mouth with dry bran. Where 
a vein is cut, the bleeding can be stanched by inserting a pin 
through the vein and tying a thread around it. 

PREVENTING SWINE FROM ROOTING. 

Take the pig when young, and cut off the gristle on the top 
of the snout; apply a little tar, and it will soon heal. 


POULTRY. 

There are many ways in which poultry may be rendered 
more valuable to the husbandman than is generally supposed. 
The keeping of domestic fowls not only occupies much of the 
attention, and calls forth many of the kindlier feelings of chil¬ 
dren, assisting also to while away manv an idle hour, but, if 
properly attended to, they will yield a larger profit, in propor¬ 
tion to the food they consume, than any other stock raised on a 
farm. It is estimated that the value of poultry produced in 
the United States, in 1847, was $ 35 , 000 , 000 . 



POULTRY 


87 



HENS. 

The hen is the most highly prized of all of the domes¬ 
tic tribes. There are many species of this fowl, each having 
its peculiar excellences, and being more or less productive, 
making it difficult to recommend any of them above the oth¬ 
ers. Hens properly kept, will pay three or four times their 
first cost and feeding yearly. 


FOOD. 

Hens can be kept on almost any kind of grain or roots, thoagn 
they thrive best where they are allowed a variety of food. 
They will eat freely corn, oats, barley, buckwheat, or boiled 
potatoes, and green turnips. They likewise will devour green 
cabbage, lettuce, clover, chickweed, plantain, &c. They, how¬ 
ever, prefer corn to all other kinds of food. While permitted 
to range the fields, they will obtain sufficient animal food by 
devouring insects, but in winter they should have, once a fort¬ 
night, a small quantity of fresh meat, chopped fine. It is gen¬ 
erally supposed that hens do not produce eggs as rapidly in 
winter as at other seasons ; but if proper attention be shown 
them, the difference will be scarcely perceptible. Corn, either 
Doiled or ground, is the most natural food for them ; yet they 
require some lighter food, such as apples, boiled potatoes, tur¬ 
nips, and other roots. It would be well to give them frequently 













bS 


THE FARMER’S GUIDE. 


oats, rye, buckwheat, or bran. They should in winter have 
access to the ground, or have a quantity of gravel within reach, 
as without the aid of gravel-stones, digestion can not be carried 
on. Where hens are high-fed, and precluded access to the 
ground, for a length of time, to prevent their eggs being pro¬ 
duced without shells, a small quantity of slaked lime, pounded 
oyster-shells, or ashes and salt, should be given them, with 
fresh water daily. During the cold season warm food should 
be allowed them. 

HEN-HOUSE. 

It is usual for some farmers to allow their hens to roost in 
trees, or in the barn, during the warm season of the year. This 
can not always be avoided, yet if a little timely expense were 
incurred in building a house for them, it would result in much 
greater benefit than is generally supposed. No reflecting man 
will long allow his flock of hens to occupy a barn well filled 
with all kinds of unthrashed grain. The house can be con¬ 
structed in a great variety of ways, according to the wishes of 
the owner. It should be built on perfectly dry ground, in a 
warm location, without any floor, well lighted with glass win¬ 
dows, so arranged that they can be opened and shut at pleas¬ 
ure ; the entrance about three feet from the ground, by means 
of a plank 10 feet long, one end of which resting upon a stone 
placed upon the ground, and the other end connecting with the 
opening. Around the sides of the house separate boxes, 15 
inches square and 10 inches deep can be placed, in tiers, one 
above another, with the openings so arranged that they will 
not face each other, as the hen, while sitting, wishes to be un¬ 
disturbed. In the boxes place hay and straw for a nest, having 
a sufficient number of them to prevent the hens from trespass¬ 
ing upon each other. In severe storms, close the windows, 
leaving openings for ventilation. 

BREEDING. 

The hen usually selects a retired place for ner nest, and fre¬ 
quently produces a brood of chickens at the commencement of 
winter, when they are nearly worthless. It can be known 
when she is sitting (as it is termed) by a noise peculiar to her 
at that seasvn. If it is desirable to prevent her from sitting, 
she can be watched closely for a short time, as she will not 
remain long from her nest, and her place of concealment can 
be found, the eggs removed, and the nest so thoroughly de¬ 
stroyed that she will not return to it. Hens require a warm, 
dry, and secluded place for their nests, and will generally hatch 
all of their eggs. There may be a difference of from 12 to 24 
hours in the time of the hatching of the brood ; in that case it 
may be necessary to remove those first hatched, to prevent 


POULTRY. 


89 


►hern from wandering from the others as well as to prevent the 
hen leaving the nest too soon. 

DISEASES OF HENS. 

Hens are liable to but few diseases, and these, by a little aL 
tention, are easily prevented or cured. 

GAPES OR PIP 

Is caused by drinking unwholesome water, or by long con¬ 
finement. 

Remedy .— Remove the scab, or white blister, from the 
tongue, and apply salt and vinegar, and give some oily sub¬ 
stance with their food. Spirits of turpentine, and ginger, mixed 
with their food, is a preventive. 

ROUP, CROUP, AND CATARRH. 

The symptoms are swelling of the head, thirst, inflamed and 
swelled eyelids, difficulty of swallowing, loss of appetite, and 
an offensive watery discharge from the mouth. These diseases 
are produced by long confinement, impure air, or umvholesome 
food. 

Remedy .—Put them in a warm place, bathe their heads in 
warm, weak soap-suds, or warm new milk, giving them a 
small quantity of ginger, mustard, or pepper, mixed with their 
food. Should they refuse to eat, it should be forced down their 
throats. A small quantity of pulverized charcoal, mixed with 
corn-meal will sometimes effect a cure. 

COSTIVEN ESS. 

Remedy .--Mix lard, castor-oil, or honey, with their food, or 
dissolve a tcaspoonful of Epsom salts in 1 quart of water, in 
which soak oats or corn, and give to the fowl. 

FLUX, OR LOOSENESS. 

Remedy .—Take 10 drops of laudanum and ^ a pint of water, 
in which soak oats or corn, and give the hen. Or, take the 
yolk of an egg boiled hard, cut up fine, and give with food. Or, 
give a small quantity of lard and pulverized charcoal. 

LICE. 

These are destroyed by placing ashes and sand for the hen 
to wallow in, and by putting a little sulphur in their food. Or, 
immerse them in a weak decoction of tobacco-w r ater, or sprin¬ 
kle snuff over their bodies. 

GEESE. 

These are not as profitable as some other fowls, yet if they 
are permitted to range on commons and unoccupied lands, they 
will yield ia fair return for the capital invested. They will 

S 


90 


THE FARMER’S fiUIDE. 


thrive on most kinds of grain, potatoes, and turnips. A warm, 
dry, and secluded place, is required for their nests. They need 
much the same management as the hen while rearing their 
young. The general principles regarding the symptoms and 
cure of diseases to which hens are subject will apply to geese 
and turkeys with but little variation. It is said that geese will 
thrive well on raw turnips cut fine, and put into a trough with 
water. It can hardly be necessary to say that this is a water - 
fowl, and consequently requires pure running water. If the 
goose is full size and well fed, it will yield about lb. feath¬ 
ers during the season. It is not merciful or profitable to pluck 
them so late in the fall that winter overtakes them without any 
covering. While fattening they require some kind of green 
food, such as clover, cabbage-leaves, lettuce, &c. 

XURKEVS. 

We have no account of the existence of this bird previous to 
the discovery of the western hemisphere. They were then 
Lund in immense numbers in their wild state. They have, 
like the savage, gradually disappeared as the white man’s axe 
has levelled the forests. Wild turkeys are not at present found 
in any considerable numbers east of the Allegany ridge; they 
are, however, domesticated in all sections of this continent, 
and with proper attention they are rendered a valuable fowl 
for market. Turkeys require much the same care and man¬ 
agement while rearing their young as other fowls, only the 
hen-turkey requires to be confined for a few days after the 
brood is hatched, as her propensities for rambling are such 
that her young will not have sufficient strength to follow her. 
This fowl is subject to but few diseases, the worst of which is 
a kind of dropsy in the crop. The symptoms are loss of appe¬ 
tite, trembling, and swelling of the crop. Give them a small 
quantity of pepper and ginger, with light food, every morning. 
If this should not soon produce relief, make a small incision 
with a lancet, in the lower part of the crop, when a waterv 
substance will be discharged. It can be sewed up carefully. 
Feed lightly for one week. 

DUCKS. 

These do not require as much attention as others of the fowl 
tribe. They are peculiarly fond of meat, fish, insects, worms, 
and young frogs. They need fresh, pure, running water, and 
are not particular where they drop their eggs, which they pro¬ 
duce in large quantities They can be fattened rapidly on all 
kinds of grain. Ducks are subject to but few complaints, and 
these soon yield to the same treatment as is bestowed upon 
other fowls. It is considered the most profitable to set the 


THE DOG. 


9 


eggs of ducks under hens, as they will faithfully rear a family 
not really their own. 

DOVES, OR PIGEONS, 

Require a high, airy situation, on the south side of the barn, 
if possible, with their house perfectly tight from within, that 
they may not be disturbed by rats, &c. Their presence around 
the farm-house is very pleasing, more especially to the young. 
It reminds the older members of the family of their youthful 
days and joyous pleasures. 

The Guinea-hen and the peacock are so seldom raised in this 
country, that it is not deemed important particularly to notice 
them in this work. 

CANARY AND OTHER BIRDS 

Require their cages to be frequently washed, and -white¬ 
washed on the inside. Their food consists of different kinds 
of seeds, such as hemp-seed, canary-seed, and others. Give 
occasionally stale bread or crackers, with a small quantity of 
corn-meal. Change their water daily, and keep a supply of 
charcoal, sand, gravel, ashes, or lime, and cuttle-fish bone, al¬ 
ways in their cages. 


THE DOG. 

A single dog on a large farm may be of some service, and a 
few remarks respecting the two or three diseases to which he 
is subject, with directions for their proper treatment, may be 
of practical benefit. Among the various breeds, the cattle or 
shepherd’s dog is the most valuable for the purposes of the 
farm. He is easily learned, very active, and his sagacity is 
truly wonderful. By proper training, which is easily accom¬ 
plished, he will go after the cows to any part of the farm, 
and bring them into the yard as well as a boy. In brief, he can 
be taught to do all that can be required of a dog. 

COLD. 

The dog is frequently attacked witn a com, which shows 
itself by a discharge from the nose. Give warm purgative 
drinks, keeping him from exposure to severe weather for two 
days. Should the cold be attended with a cough, give a small 
quantity of sulphur and Epsom salts followed by light food for 
two days. 



02 


THIS FARMER’S GUIDE. 


PURGATIVE DRINK FOR DOGS. 

Taxe 1 scruple .jalap, 1 dram aloes, 10 grains ginger, 1 gill 
iiolasses; mix, and give at one dose. 

DOG DISTEMPER. 

Symptoms. —Inaction, eyes inflamed, drowsiness, and loss 
of appetite. 

Remedy .—Give \ oz. laudanum with 5 grains tartar emetic 

DOG-AIL. 

Symptoms .—Inflamed eyes, loss of appetite, stupidity, fever, 
running at the nose, great thirst, wheezing, and sometime* 
dizziness. 

. Remedy .—Give strong salt and water, lukewarm, until it 
produces vomiting, then give a small dose of sulphui or Epsom 
salts, and feed on dry food for two days. 

RABIES, OR MADNESS. 

Symptoms .—The symptoms manifest themselves so gradu¬ 
ally that the disease makes considerable progress before the 
alarm is taken. At first the animal manifests a slight uneasi¬ 
ness, going from place to place, often lying down and rising 
up again, wildness of the eyes, often gazing fiercely at man 
and beast. As the symptoms increase, his appetite fails, yet 
often taking food into his mouth, and dropping it again, with 
occasional vomiting. After this the animal becomes impa¬ 
tient, foaming at the mouth, eyes glaring and inflamed, biting 
everything within his reach, loathing water, and unnatural 
barking or howling. All these terrible symptoms continue to 
rage until the animal expires. 

Too much caution can not be taken in every stage of the dis¬ 
ease, that the dog be not permitted to lick the hand, for should 
there be a crack or injury, and the saliva from his mouth come 
in contact with the broken skin, the poison will surely be com¬ 
municated. When a dog is bitten it is not safe to let him 
remain at large, as no calculation can be made how soon the 
poison will develop itself. 

Treatment .—When an individual is bitten by a dog, a phy¬ 
sician or surgeon should immediately be called, yet not a mo¬ 
ment should be lost in cutting away every part of the flesh that 
has been touched by the teeth. Should the knife enter the 
wound while cutting, it must be thoroughly cleaned before 
continuing the operation, as there is great danger of extend¬ 
ing the poison. After the operation of cutting is completed, 
wash the wound with chloride of lime, mixed with water, 
every 2 hours, for 30 hours, keeping on bandages for several 
days 


THE BEE. 


93 


Another: The first step should be the application of a tight lig¬ 
ature above the wound ; 2dly, the speedy and complete excision 
of the wounded part; and 3dly, the long-continued affusion of an 
alkaline solution, as pearlash in water, over the excised parts. 
The wound should afterward be dressed with Spanish flies, in 
order that a discharge may be kept up for a considerable length 
of time. Where it is impossible to cut out the flesh around the 
wound, make a solution of pure potash, or apply, with a pencil, 
lunar caustic (nitrate of silver). Nitric acid is applied, by some, 
as the safest means of preventing the evil consequences arising 
from the bite of rabid animals, but it is not always attended 
with success, even when taken in its earliest stages. 


APPENDIX. 


THE BEE. 

Providence, who delights in exhibiting beneficence as well 
as beauty all over creation, has wisely formed the bee as an 
humble, but active and untiring, agent in gathering up for the 
most important purposes, and converting to the most valuable 
uses, the scraps and fragments of nature which would other¬ 
wise he scattered by the“ viewless winds,” and spread through 
the “ambient air.” He has adorned the song of the poet, 
pointed the tale of ihe moralist, and furnished food to the hun¬ 
gry in the desert. Virgil calls the bee a ray of divinity ; Plu¬ 
tarch pronounces her a magazine of virtues; Quintian asserts 
that she is the greatest of geometricians; and Watts has pointed 
to her industry as an example to interest, improve, and delight 
the youthful mind. Philosophy has stooped to examine her 
habits, and to watch over her haunts ; she has presented the 
models of science, and called forth the attention of scientific 
men ; by her the husbandman, when sitting in his cottage gar¬ 
den, is soothed in his evening reflections on his day of toil; 
and in whatever light she may be viewed, there is none who 
can declare that he has no interest in her ways. 

CONSTRUCTION OF A BEE-HIVE. 

It is important that a bee-hive should be made of well-sea¬ 
soned boards, free from shakes and cracks ; it should be planed 
rery smooth, both inside and out; joined as near as possible, to 
make it air-tight: and painted white on the outside. Glass 
hives are being introduced into various parts of the country, 
and it is probable that they will soon come into very general 





94 


THE FARMER’S GUIDE. 


use. Hives of the medium size have been found best adapter 
to the purpose for which they are designed. 

IMPROVED MACHINE FOR FEEDING 

BEES. 

Prepare a board, a little larger than the bottom of the hire, 
in the centre of which make an opening about 10 inches in di¬ 
ameter; then form a frame of half-inch board, to consist of 
four sides, each about 3 by 12 inches: make the angles firm 
with small wooden blocks, to which affix the before-mentioned 
board. A door should then be made in a side of the frame, suf¬ 
ficiently large to admit a deep plate, or small dish, to contain 
the food. By the use of this machine, the bees are fed quietly, 
and protected from the cold weather, and the intrusion of other 
bees. It is scarcely necessary to observe further, that the door 
of the machine should face such part of the bee-house as best 
suits convenience. The dish of food to be placed under should 
be covered with a piece of thick paper the size of the plate or 
dish, pierced with holes, through which the bees will feed; 
and a quantity of short pieces of straw also put into the dish, 
will prevent the bees from daubing themselves. They should 
be fed at night, and the dish only taken away early on the 
following morning; to do this, the face and hands should be 
covered. The autumn and early part of the spring are times 
proper to examine if any hives require feeding; but always 
commence before the stock is in absolute want of food, or the 
bees will be so poor and weak as to be unable to come down. 

TO HIVE BEES. 

Bee-keepers should have spare hives by them, prepared to 
hive the bees as soon as they are settled ;'for should the sun 
shine hot on the swarm, it may take another and be lost. The 
manner of hiving them must be regulated by the nature of the 
place on which they settle. Have ready a cloth whereon to 
place the hive, and a wedge to raise it; if the swarm should 
settle on a limb of a tree, shake the best part of it into the hive, 
place it on the cloth on the ground, and continue to disturb 
where it settled, and the hive being left underneath, they will 
all go in : or cut off the branch, and gently place it in the' hive, 
should the bees settle on the ground, place the hive over them ; 
and though bees are not apt to sting at this time, the hiving 
should be performed quietly. Avoid taking and breathing on 
them. If any of them are crushed they will resent it; there¬ 
fore, to prevent accident, use a bee-dress, or a veil and gloves 
All swarms are to be sheltered, and left near to where they 
settle till the evening ; thence to be removed V2ry gently to * 
appointed place. 


THE BEE. 


Vo 


TO TAKE THE HONEY WITHOUT 

DESTROYING THE BEES. 

In the dusk of the evening, when the bees are quietly lodged, 
silently approach the hive and tarn it gently over. Having 
steadily placed it on the ground, with its bottom upward, 
cover it with a clean new hive which has been properly pre¬ 
pared with a few sticks across the inside of it, and rubbed 
with aromatic herbs. Having carefully adjusted the mouths of 
the hives to each other, so that no aperture remains between 
them, take a small stick and beat gently round the sides of 
the lower hive for about fifteen minutes, in which time the 
bees will leave their cells in* the lower hive, and ascend and 
adhere to the upper one. Then gently lift the new hive, and 
place it on the stand from which the other hive was taken. 
This should be done by the loth of July, that the bees may have 
time, before the summer-flowers are faded, to lay in a new 
stock of honey, which they will not fail to do for their suste¬ 
nance through the winter. 

TO DESTROY THE BEE-MILLER. 

To a pint of water sweetened with honey or sugar, add | a 
gill of vinegar, and set it in an open white vessel (as anything 
white attracts their attention), on the top or by the side of the 
hive. When the miller comes in the night, he will fly into 
the mixture and be drowned. 

PRESERVING OLD HIVES. 

When bees die, the hive should be thoroughly cleared of its 
contents, the sides well scraped out and rubbed with a cloth 
wet in cold water, and be kept in a dry place until wanted for 
use. Old hives thus prepared, are far better than new ones, 
from the fact that the arduous and difficult task of attaching 
the comb to the walls of the hive has been accomplished by the 
• previous swarm. 

WINTER MANAGEMENT. 

When autumn approaches, it is highly important to know 
the exact condition of the bees, in regard to their suppiy of 
food for the winter, and if all the hives be made of the same 
size and weight, after a little practice the quantity of honey 
contained in each can be readily ascertained by gently weigh¬ 
ing it. There should be found 15 or 20 pounds of honey in 
every hive, of the usual quantity of bees, to carry them safely 
through the winter. When the quantity of honey is insuffi 
cient, the bees can be fed as before described. Southern honey 
that costs from 4 to 6 cents per pound, tvill answer the pur¬ 
pose. Where honey can not be obtained, brown sugar can be 
ised. Dissolve the sugar with a sufficient quantity of water 


96 


THE FARMER’S GUIDE. 


to make it of tne consistence of honey. This must be done 
over a fire, and taken ofif as soon as it commences boiling, and 
the scum taken off. It is of great importance so to place bees 
that they will have the least possible desire to leave their hives 
during the winter. If two stocks should be placed side by side, 
and the one so managed that the bees should remain within 
constantly, without being confined, while those of the other 
should be on the wing during every tolerably warm day, the 
mortality of the bees remaining within would not be half so 
great as that of the others ; for the reason, that many bees come 
to an untimely death in the winter season, by being suddenly 
chilled while abroad, and never regain the hive. Hives thus 
depopulated can not possibly thrive so well in the following 
spring, as those which are kept from going abroad ; hence it 
follows, that to he successful we must ascertain in season 
whether a sufficient amount of food is furnished them to carry 
them through the winter season. 

SPRING MANAGEMENT. 

The queen commences her spring laying on the approach of 
mild weather, in March or April. Even in February, should 
there be two or three weeks of warm weather, she may com¬ 
mence her spring-laying. The indications of this are, the ac¬ 
tivity of the bees in going abroad, and their return loaded with 
pellets of pollen upon their thighs. The latter is a sure indi¬ 
cation. Should this be the case as early as the month of Feb¬ 
ruary, in the latitude of New York, the bees will be placed in 
a very critical situation ; for cold weather must, as a matter of 
course, intervene before the approach of mild settled weather. 
Under such circumstances, should the weather continue mild, 
the bees will consume more honey in a week than during a 
month of steady cold weather ; and if their supply be not abun¬ 
dant, feeding in the general way as before described, should be 
resorted to. In any case when the spring opens prematurely, 
the greatest care is necessary, for the reason that if the 
bees are on short allowance, their destruction is inevitable, un¬ 
less they are fed. Should the bees be placed in any situation 
cooler than that which is intended for them in the summer, 
such as on the north side of some building (which is a good 
plan in a mild winter), they should be kept in that position till 
permanent mild weather; but care should be taken not to 
leave them too long, as their spring increase might he greatly 
retarded thereby. The great object of every one should, at 
this season, be to get early swarms. One swarm in May is 
worth two in June. Bees usually swarm from the 10th of 
May to the 10th of June. 


97 


THE BEE. 


TO CULTIVATE BEE-FLOWERS. 


^ees are most fond of those places where their favorite flow¬ 
ers are found ; therefore bee-keepers should encourage the 
growth of such shrubs and flowers as are known to supply 
honey and wax in the greatest abundance. In most situations 
bees do not fly far for food—generally not more than half a 
mile ; they may be observed to return with great precipitation 
to the hive, as the storm approaches. The following are the 
most favorable for pasturage, and those which blossom early 
are the most desirable:— 


Shrubs. 

Sallow, or the gray willow, 
Rosemary, 

Barberry-tree, 

Gooseberry-tree, 

Raspberry-tree, 

Apricot, and other fruit-trees, 
Lime-trees, 

Furze, 

Broom, 

Heath. 


Flowers. 

Lemon-thyme, 

White clover, 

Garden and wild thyme, 
Barage, 

Winter-savoy, 

Hyssop, 

Mustard, 

Turnip, 

Cabbage, 

Scarlet and other beans when 
in bloom, 


TO MANAGE BEES GENERALLY. 


The best situation for bees is to the north. The statipns for 
the hives must be six yards asunder, and never nearer than 
three yards. The board on which they are placed ought to be 
of one piece ; or if joined, the under side of the joining should 
be lined with a thinner board, fixed closely with wooden pins, 
fhe edges of this rounded standard should project four inches 
all round the hive. Place it on three wooden pillars sixteen 
inches above the ground, but six inches should be firmly thrust 
into the earth. The pillar in front should be an inch shorter 
than the others, and three pillars should be within twelve or 
fourteen inches of the outer edge of the board, to exclude rats 
and mice. For the same reason,no tall-growing plant, no wall, 
nor any means of ascent, should be within three or four feet of 
the hive. In fine weather, the entrance to the hive must be five 
inches long and an inch and a half in depth. In the begin¬ 
ning of the fine season, when the bees can get food, or have 
stores remaining, the bee-master has nothing to do but to keep 
the ground about the hives clear from weeds, and from what¬ 
ever might enable vermin to climb there. Yet, as a thriving 
stock inclines very soon to swarm, the hives must be frequently 
looked after, from eight in the morning till three in the after¬ 
noon. The symptoms are generally these: the little city 
seems crowded with inhabitants ; they are in continual motion 


98 


THE FARMER’S GUIDE. 


during the day ; and after working-time they make loud noises. 
The drones may be seen flying about in the heat of the day, 
and the working bees go with a reeling motion and busy hum. 
When the bees come regularly out of the hives, let no noise, 
no interruption, incommode them ; but if they fly long, as if 
they were unsettled, some tinkling noise, or the loud report of 
a gun, will make the fugitives repair to the nearest lodging. 
If there is an emptv hive with combs and some honey in it, 
they will readily go there. If a new hive is used, remember 
to smooth it well within. Perpendicular sticks should never 
be employed. Four cross-sticks, at equal distances, will sup¬ 
port the combs. It is to be observed, that great haste in for¬ 
cing a swarm into the hive, may disperse them. Give them 
time to settle undisturbed, though keep a steady eye on their 
motions; but when they gather into a cluster, lose no time in 
placing the hive over them. If the hive rests on anything that 
can be brought to the ground, sptead a clean linen cloth ; lay 
two sticks on it, two feet asunder; lav the body on which the 
swarm have fixed, gently on the sticks, covering it with the 
hive by a motion the least perceptible, and taking care that 
the edges of the hive rest upon the sticks. Cover hive and 
all with a cloth, for the heat of the sun may cause them to 
rise again. When they have gone into the hive, cover 
it with its own board, and carry it cautiously to its station. 
Great care should be taken that the ground around and under 
the hives should be kept free from weeds and grass. A hard, 
smooth surface is best, as many a weary bee, on returning home, 
fails in reaching the alighting board, and falls to the ground, in 
which case, should the ground be encumbered with long grass, 
and weeds, she might become entangled, and thus fall a prey 
to spiders that infest such places. The best way to kill the 
grass and weeds, is to saturate them in the spring with boiling- 
hot brine, which will effectually put a stop to vegetation. This 
being done, lay a strip of board along in front of the hives, 
with a rising point for the bees that return home heavily laden, 
and fall around the hives, which often does occur, and they 
fail to get upon the wing until they ascend some eminence 
from which they take a start and regain the hive. 

TO PURIFY HONEY. 

Expose the honey to frost for three weeks, in a place where 
neither sun nor snow can reach it, and in a vessel of wood, or 
other substance which is not a good conductor of heat. The 
honey is not congealed, but becomes clear. 


CHOICE FRUITS. 


99 


CHOICE FRUITS. 

A farmer finds no little difficulty, and perplexity in making 
his selection of fruit-trees from a nursery of many hundred 
kinds. To avoid this difficulty, the writer proposes to give a 
short description of a few varieties that will give general satis¬ 
faction, but our limited room will not permit us to mention a 
large number.' 

APPLES. 

Early Harvest. —Fruit medium size, bright straw-color, flavor fine—ripe 
in August. 

Summer Queen. —Fruit large and oblong striped with red and yellow ; 
high flavor, and very fine—ripe m August. 

Rhode Island Greening. — Fruit large, skin greenish, flesh slightly acid, 
and of fine flavor—keeps till May. 

Swaar Apple. —A celebrated winter fruit, in some parts of New England 
and New York; of fine flavor, skin greenish yellow, with red tinge—keeps 
till March. 

Newtown Pippin. —A valuable apple of two kinds, the yellow and the 
green; no difference in quality; keeps till June and retains its flavor; the 
best fruit for pies and general family use. 

Fall Pippin. —This is the most valuable of all fall apples. Fruit large 
and oblong; skin smooth and greenish, slightly tinged with orange; flesh 
tender and mild—ripe in October, and keeps till February. 

Baldwin Apples. —In many markets in the United States, this kind o. fruit 
commands the highest price: color bright red, tinged with yellow; flesh 
sweet, rich, and juicy—ripe in November, and keeps till spring. 

Lady Apple —Fruit small, color bright, deeply tinged with red on one 
side; flesh brittle and pleasant—ripe in November, and keeps till May. 

PEACHES. 

Yelloio Rareripe. —Skin red and yellow, flesh rich and delicious—ripe *.2 
September. 

Morris Red. —Fruit large, skin greenish yellow—ripe in September. 

Columbia. —Fruit medium size, skin rougher, color a dark reddish, flesh 
yellow—ripe in September. 

Morris White. —Fruit large, skin yellowish, flesh white; flavor rich; va. 
uable for preserves ; ripe in September. 

PEARS. 

Dearbon's Seedling. —Medium size—ripe in August. 

Bloodgood. —A large fruit, with russet spots—ripe in August. 

Steven’s Genesee Pear. —Of large size, color light green—ripe in August. 

Pound Pear. —Fruit large ; excellent for winter. 

Seekle. —This is considered by many one of the best pears in the country, 
color brownish, slightly russet-tinged, with red next the sun; flavor very rich 
—ripe in September. 

Marie Louisa. —A fine pear, skin yellowish green, darkish russet, flesh ricfc 
and mellow—ripe in October. 

CH ERRI ES. 

May-Duke. —Fine and round; grows in clusters skin dark red; flesh 
rich and juicy—ripe in June. 

Ox-Heart .—Fruit large, and heart-shaped; color pale yellow ; an excel¬ 
lent quality—ripe in June. 

Black Ox-Heart. —Fruit large, fine, and delicious—ripe in July 


100 


THE F lTIMER’S GUIDE 


PLUMS. 

()range Ecrg. —A large, beautiful fruit—ripe :'n August. 

American Yellow. —Beautiful shape, color blight yellow—ripe in August 

Green Gape. —So well known thot a description is unnecessary, it is the 
most desirable plum known—ripe in August 

Bine Magnum Bonum. —Size large, color blue; excellent cooking—ripe 
in September. 

Fall Gage. —A valuable fruit, good when the season is past for othei 
plums—ripe in October. 


AGRICULTURAL SOCIETIES AND FAIRS. 

The great benefits arising from agricultural societies are no 
yet duly appreciated by the iarge portion of American farmers, 
but every succeeding year produces a change in the agricultural 
public. Through the benefits of associations, stock has been 
improved and their diseases guarded against; the quality of 
nearly all sorts of grain has become superior, and the quantity 
increased; barren and sterile lands have become fertile, and 
swamps that were once valueless have been drained and changed 
to luxuriant gardens; in short, mankind have been benefited by 
their effects. The great improvement that has taken place in 
agriculture and the breeding of stock throughout England and 
America within the last fifty years, is owing mainly to an inter¬ 
change of knowledge and experimenting thereon. kState agri¬ 
cultural societies have been formed in nearly every portion of 
the Union, and county societies, already numerous, are on the 
increase. Many agricultural papers are now published in our 
country, diffusing a vast amount of knowledge which is ob¬ 
tained at a comparatively low price. Individuals who feel the 
importance of becoming members of agricultural societies and 
patronizingthe press, by subscribing to and reading some one of 
the many papers that are now published on the subject, will soon 
feel and appreciate the benefits of being in possession of the ex¬ 
perience of others. The premiums offered to those who excel 
in productions from their farms and work-shops, are not the 
only incentives to improvement; the meeting together once a 
year, at the annual fair of the state and county societies, of so 
large a number of farmers, mechanics, and artisans, and there 
beholding their products, incites in them a spirit of emulation and 
rivalry which nothing else would produce, the result of which 
is apparent in communities where the most attention has been 
paid to the subject. The above are only a few suggestions in 
relation to a subject which will moie or less interest every 
reader of this little book and should the hints herein expressed 
meet the approbation of the class for which it is designed it 
will be no little satisfaction to the writer. 

THE END. 


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